serves 6-8

Ingredients

• 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)…use as many colors of potato as you can get it adds to the visual appeal
• 1 tablespoon of sea salt                       
• 2 large garlic cloves

Dijon Vinaigrette:   

• 1 Tablespoon dijon mustard
• ¼ cup champagne vinegar or white wine vinegar
• 1/3 cup olive oil                             
• ¼ teaspoon black pepper

Fresh Herbs

• ¼ cup fresh flat-leaf parsley, roughly chopped
• 2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons) (you can find tarragon at Horrocks Dr. C)
• 2 tablespoons fresh chives (or sub green onions), minced

Directions

Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.  Sprinkle in salt and bring to a boil.  Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar, and pepper in a small bowl. Set aside.

Assemble: Drain potatoes and garlic.  Place potatoes mostly a single layer on a baking sheet to cool.  Mince the cooked garlic and add to the vinaigrette.  Drizzle the vinaigrette evenly over the warm potatoes.  Let sit at room temperature for about 10-15 minutes. 

Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill