Dill Potatoes
The secret to these dill potatoes is steaming them, which brings out a subtle starchy sweetness that contrasts especially well with the herbal tanginess from the vinaigrette style dressing in which they are tossed. Steaming not only enhances the flavor of the potatoes, but also makes this dish remarkably easy to prepare.
Servings 6 servings
Ingredients
- 1½ pounds small red potatoes
- 1 tablespoon dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon dry white wine or dry vermouth
- kosher salt (to taste)
- ¼ cup extra virgin olive oil
- ¼ cup fresh dill
- ¼ cup fresh flat leaf parsley
Instructions
- Make sure the potatoes are impeccably clean, and then cut them lengthwise into halves or fourths.
- Place the potatoes in a steamer set over boiling water and steam them (covered) for about 10 minutes, or just until tender.
- In the meantime, whisk together the mustard, vinegar, wine (or vermouth), and salt to taste. Then add the oil in a slow stream while whisking. Continue whisking until the dressing is emulsified.
- Finely chop the dill and parsley. Then stir the herbs into the dressing.
- While the potatoes are still warm, combine them with the dressing and toss gently until they are thoroughly coated.
- Let the potatoes stand at room temperature, tossing occasionally, for about 30 minutes before serving.