French Red Wine Infused Potato Salad with Chives and Chervil
1 1/2 lb small, Assorted Fingerlings
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
TT salt and pepper
1/2 cup celery heart, thinly sliced
1/4 cup fresh chervil, chopped
2 tablespoon fresh chives, chopped
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.