Fingerling Potatoes with Herb Vinaigrette

Ingredients

• 2 pounds new potatoes scrubbed halved
• 0.3 cup juice of lemon 
• 0.3 cup olive oil extra virgin 
• 1 teaspoon thyme leaves fresh minced
• 1 teaspoon oregano leaves fresh minced
• 0.5 teaspoon dijon mustard 
• 1 teaspoon salt 
• 0.3 teaspoon pepper black freshly ground
• 0.5  onion red thinly sliced
• 0.3 cup vermouth dry
• 0.3 cup parsley fresh chopped

Equipment

• bowl
• whisk
• pot

Directions

1. Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.
2. Make the vinaigrette: While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.
3. Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.
4. Sprinkle strained potatoes with vermouth: Strain potatoes from the water and place them in a large bowl.
5. Sprinkle on the vermouth and toss to coat.
6. Let the potatoes sit for one minute to soak up the vermouth.
7. Toss with onions, parsley and vinaigrette: Gently toss the potatoes with the onions, parsley, and the herb vinaigrette.
8. Let sit for at least 10 minutes before serving.
9. Serve slightly warm, room temperature, or chilled.