French-Style Potato Salad

2½ to 3 lbs red potatos, fingerlings, or baby Yukon golds
5 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
3-4 cloves garlic, coarsely chopped
Kosher salt and freshly ground black pepper
1 Tbsp red wine or sherry vinegar
1 Tbsp whole grain mustard
1 tsp fresh chives, minced
2-3 tsp freshly minced thyme, rosemary, or tarragon
1 Tbsp Italian parsley, chopped (optional garnish)

Preheat oven to 425°F. Wash potatoes and pat dry. Cut in half or quarter if the potatoes are medium-sized. Toss potatoes with 3 tablespoons of olive oil and the chopped garlic. Place on a rimmed baking sheet lined with parchment paper and season with kosher salt and freshly ground pepper. Roast for 30 to 45 minutes until lightly browned and just tender.

Whisk together the vinegar, remaining 2 tablespoons olive oil, and mustard. Season vinaigrette with salt and pepper to taste. Gently toss with potatoes while they are warm. Let stand at least one hour at room temperature. Just before serving, sprinkle with freshly minced herbs and toss to combine. Garnish with minced parsley if desired, and serve.

Makes 6—8 servings

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