INGREDIENTS:
- 1½ pounds baby Yukon Gold, scrubbed
- 1 small garlic clove, minced
- 1½ tablespoons freshly squeezed lemon juice
- 1 teaspoon organic Dijon mustard (Annie’s Natural; not spicy), or more to taste
- ½ tablespoon white wine vinegar
- ¼ cup extra-virgin olive oil
- Salt and freshly ground pepper to taste
- ¼ cup finely chopped fresh chives or scallions (green parts only)
- ¼ cup finely chopped fresh tarragon leaves, plus more for garnish
INSTRUCTIONS:
- In a medium pot, bring the potatoes, 1 quart water and 1 teaspoon salt to a gentle boil over medium-high heat. There should be at least 1–2 inches of water above potatoes. Boil potatoes until slightly firm but nearly fork-tender, about 6 to 8 minutes. Drain well and set aside to cool.
- Make the vinaigrette: In a small bowl, combine garlic, lemon juice, mustard and vinegar. Slowly add olive oil and whisk in. Season with salt and pepper. Slice the potatoes width-wise into ¼-inch discs.
- In a large bowl, toss potatoes with chives and tarragon. Add vinaigrette and toss well. Taste and add salt and pepper if needed. Serve salad at room temperature.
Source: Veganmiam
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