Boiled Potatoes with Herb Vinaigrette and Vermouth
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Serve warm or chilled.
Ingredients
- Salad Potatoes - 2 lbs
- Meyer Lemon Juice - ¼ cup
- Olive Oil - 0.3 cup
- Shallot - 1 piece
- Chopped Sage Leaves - 1½ teaspoons
- Chopped Sage Leaves - 1 tablespoon
- Chopped Sage Leaves - 1 teaspoon
- Sugar - a pinch
- Dijon Mustard - ½ teaspoon
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Dry martini - ¼ cup
Step by Step guide
Step 1
Cut the potatoes into medium pieces (preferably young, without peeling) and boil in salted boiling water until tender.
Step 2
Meanwhile, in a small bowl, mix lemon juice, chopped shallot (2 tablespoons), thyme, basil, oregano, mustard, sugar, salt, and pepper. While whisking, gradually add the olive oil.
Step 3
Drain the potatoes and transfer them to a bowl. Generously sprinkle with salt and pepper and drizzle with vermouth. Let sit for a couple of minutes.
Step 4
Then drizzle with the vinaigrette, mix, and let sit for another 10 minutes.
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