5 lbs fingerling potatoes, or your favorite new (baby) potatoes
1 medium sweet or red onion, finely diced
1/2 cup chopped fresh parsley
3 tbsp chopped fresh marjoram
2 tbsp fresh thyme leaves
1 cup extra virgin olive oil
2 tbsp dijon mustard
juice of 2 lemons
2 tbsp champagne or white wine vinegar
This quantity should serve up to 20 guests as a side. When adjusting the vinaigrette for taste, keep in mind that the flavors should be very intense, as they will be muted when absorbed into the potatoes.
The vinaigrette can be made a day in advance. However, I suggest waiting until you are ready to cook the potatoes to chop and add the herbs and onion, for the freshest flavor. To make the vinaigrette, combine the mustard, vinegar, lemon juice, a pinch of salt, and pepper in a bowl, then whisk in the olive oil in a steady stream until well incorporated. Add the herbs and finely diced sweet onion and allow to rest while you make the potatoes.
Place the potatoes in a large stockpot (or two -- make sure the potatoes have some room) and fill with water. Add a small handful of kosher salt to the water. Bring to a full rolling boil, then turn the heat down and allow the potatoes to simmer until tender and completely cooked, about 20-30 minutes depending on the size of the potatoes. To test, pierce with a sharp knife. If the potato slides off of the knife effortlessly, it is fully cooked. Drain the potatoes, allow to cool until they are no longer too hot to handle, then slice into bite-sized halves or wedges.
Pour the vinaigrette over the potatoes and toss together. Much of the vinaigrette liquid will absorb into the potatoes. Serve at room temperature, or while still slightly warm. Enjoy!