Steamed Spring Potatoes with Dill-Chive Vinaigrette
Steamed Spring Potatoes with Dill-Chive Vinaigrette
Ingredients
- 1 pound new potatoes, small
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar, or champagne vinegar
- 1 tablespoon dill, finely chopped
- 1 tablespoon chives, finely chopped
- 1 pinch sea salt
- Black pepper
Instructions
- Steam the potatoes on a rack set above the water level in a covered pan until just knife tender, about 8–10 minutes depending on size. Place the cooked potatoes into a serving bowl.
- For the vinaigrette, combine the mustard, olive oil and whisk together well with vinegar to form an emulsion. Add the chopped dill, chives, salt and pepper and whisk to combine. Spoon the vinaigrette over the potatoes and gently combine.
- Serve at room temperature.
