2 lbs baby potatoes halved or Yukon Gold potatoes cubed
2L chicken stock
2 large garlic cloves
2 tsp salt
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 garlic clove, finely grated
1 tsp Dijon mustard
½ tsp sea salt
½ tsp freshly cracked black pepper
½ small red onion, thinly sliced
2 tbsp capers, drained
¼ cup fresh parsley, chopped
2 tbsp fresh basil, torn
2 tbsp fresh chives, chopped
Freshly grated Parmigiano Reggiano, for garnishing
Directions
In a medium sized stock pot, add the chicken stock, garlic cloves and salt. Add the potatoes and cook on high heat until fork-tender, about 15–20 minutes depending on size.
While the potatoes cook, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, salt and black pepper.
Drain the potatoes and immediately place them into the bowl with the dressing. Toss together.
Fold in the red onion, capers, parsley, basil, and chives.
Let the salad sit for 10 minutes before serving so the potatoes soak up the dressing.
Finish with extra herbs, black pepper, and freshly grated Parmigiano Reggiano if desired. Serve warm or cold as you wish!
