Ingredients
1 pound baby red potatoes
1 pound baby yellow potatoes
1 garlic clove
1/4 cup Buona Cucina Extra Virgin Olive Oil of your choice
2 tablespoons Buoan Cucina Champagne Specialty Vinegar or Tarragon White Balsamic Vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 shallot, finely chopped
1 tablespoon each minced fresh chervil, parsley, and chives
1 teaspoon minced fresh tarragon
Directions
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes to a colander with a slotted spoon; cool slightly. Return water to a boil. Add garlic; cook, uncovered, 1 minute. Take the garlic out and immediately drop into ice water. Drain and pat dry, mince. Reserve 1/4 cup cooking liquid.
Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, oil, vinegar, mustard, minced garlic, salt, and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in remaining ingredients. Serve warm or at room temperature.
Recipe adapted from Taste of Home