2 pounds baby potatoes, quartered (or halved if very small)
1 heaping teaspoon salt for the cooking water
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons fresh snipped chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon or dill
Dash garlic granules
Pinch of salt, to taste
Freshly ground black pepper, to taste
Instructions
Put the potatoes in a large saucepan and cover with water. The water should come about 1 inch above the potatoes. Add a heaping teaspoon of salt and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes or until the potatoes are tender but still firm.
Drain and let the potatoes cool slightly to just warm. Transfer to a bowl.
Combine the shallots, mustard, vinegar, olive oil, and a dash of garlic granules in a screw-top jar or bowl. Shake in the jar or whisk in the bowl; taste and add salt and pepper.
Pour half or two-thirds of the dressing over the potatoes and sprinkle with the chives, parsley, and tarragon or dill; use a rubber spatula to gently mix. Taste and add more dressing as desired.