Fingerling Potatoes with Pesto Vinaigrette

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Fingerling Potatoes with Pesto Vinaigrette

 

2 pounds red or yellow fingerling potatoes, scrubbed and halved

kosher salt

1/4 cup dry vermouth or white vinegar or white grape juice

1/4 cup lemon juice

1/3 cup extra virgin olive oil

1 small shallot, minced (about 2 Tbsp)

1 1/2 teaspoons minced fresh thyme leaves

2 tbsps. Pesto

1 teaspoon minced fresh oregano leaves

1/2 teaspoon of Dijon mustard

pinch of sugar

kosher salt and freshly ground black pepper

 

Place potatoes in a 5 or 6-quart pot. Cover with cold water by an inch. Bring to

a boil. Add a teaspoon of salt. Lower the temperature and let simmer until

tender (so that the tines of a fork can easily penetrate the potatoes), about 6

to 8 minutes.

While potatoes are cooking, assemble the herb vinaigrette. Whisk together in a

small bowl the lemon juice, olive oil, shallot, thyme, pesto, oregano, mustard,

sugar, and salt and pepper.

Strain potatoes from the water; place the potatoes in a large bowl. Sprinkle

generously with salt and pepper. Add the vermouth and toss. Let sit for one

minute. Add the herb vinaigrette. Gently toss until all potatoes are coated with

the vinaigrette. Let sit for at least 10 minutes.

Serves 6 to 8. Serve slightly warm, room temperature, or chilled.