Executive Chef Kristin Trevino (Cooking with Kristin, Heyburn, Idaho)
Serves 4–6
1½ pounds small, assorted fingerlings
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil (see Chef’s Tips on emulsification, this page)
½ cup celery heart, thinly sliced
¼ cup chopped fresh chervil
2 tablespoons chopped fresh chives
Salt and freshly cracked black pepper, to taste
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 the potatoes are fork-tender, drain, and set aside to cool. Using a food processor, add vinegar, mustard, salt, and pepper. Slowly add in olive oil to create an emulsion.
When the potatoes are fully cooled, add all the remaining ingredients, and cover with dressing. Season with salt and pepper to taste.