Herbed Potato Salad

Ingredients

• 0.3 teaspoon pepper black as needed freshly ground plus more
• 3 tablespoons champagne vinegar 
• 1 tablespoon dijon mustard 
• 2.5 teaspoons kosher salt as needed plus more
• 2.5 pounds baby potatoes white red scrubbed
• 0.3 cup olive oil 
• 0.3 cup parsley fresh italian finely chopped
• 0.3 cup shallots finely chopped (from 1 medium shallot)
• 0.3 cup tarragon fresh finely chopped

Equipment

• bowl
• baking sheet
• knife
• whisk
• pot

Directions

1. Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured salt, and the measured pepper in a large, nonreactive bowl and set aside.When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to handle but still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds and place in the bowl with the dressing.
2. Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as needed.
3. Serve warm or at room temperature.