French Red Wine Infused Potato Salad with Chives and Chervil


small, assorted fingerlings
1 1/2 lb

olive oil
3 Tbsp

red wine vinegar
2 Tbsp

dijon mustard
1 Tbsp

salt and pepper
to taste

celery heart, thinly sliced
1/2 cup

fresh chervil, chopped
1/4 cup

fresh chives, chopped
2 Tbsp


Place the potatoes in a large saucepan with water to cover.

Bring to a boil over high heat, reduce to medium and cover.

Let simmer until potatoes are tender.

Using a food processor add vinegar, mustard, salt and pepper.

Slowly add in olive oil to create an emulsion.

When potatoes are cooled add all remaining ingredients and cover with dressing.

Season to taste with salt and pepper.