1/2 c white wine vinegar
1/4 c Dijon mustard
1/2 c olive oil
2 Tbs fresh parsley, finely chopped
1 Tbs shallot, finely chopped
3 Tbs fresh fennel, finely chopped
3 lbs small unpeeled red-skinned potatoes
1/3 c dry white wine (or white grape juice)
Whisk vinegar and mustard together in medium bowl, then gradually whisk in the oil. Stir in
parsley, fennel and shallot. Season vinaigrette to taste with salt and pepper. The dressing can be prepared a
day ahead. Cover and refrigerate. Bring to room temperature and whisk in wine before using.
Wash potatoes then cut into 1/4" rounds. Steam potatoes until tender, about 8 minutes.
Let cool for about 5 minutes then pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper.
Serve wam or at room temperature. Serves 6.
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