- 8-10 red potatoes, with the skin
- 2 tablespoons salt
- For the dressing:
- Seasonal mixed herbs (parsley, sage, chives, thyme, rosemary, tarragon)
- 4 tablespoons olive oil
- Dash of white wine
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- Salt, to taste
- Black pepper, to taste
Prepare the potatoes: Place the potatoes (with the red skin) and salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, cover with a clean, dry kitchen towel and leave to steam for 15-20 minutes, until tender but firm.
Make the dressing: Mix herbs with olive oil and keep aside for about 10 minutes, to infuse the flavors. In a small bowl, whisk together the wine, lemon juice, minced garlic, salt and pepper. Slowly whisk in the olive oil-herb mixture.
When the potatoes are cool enough to handle, slice into quarters, and combine with dressing. Toss and refrigerate to allow the flavors to blend.