Fingerling Potato Salad with Honey Dijon Vinaigrette
Combine the potatoes, parsley, thyme, rosemary, shallot, garlic, and peppercorns in a large saucepot filled with 2 quarts of water, seasoned generously with salt.
Bring the water up to the simmer with all of the ingredients and cook the potatoes gently for 10 to 15 minutes or until a small paring knife can be inserted easily into the potatoes.
Drain the potatoes in a colander and place them on a baking sheet to cool in the refrigerator.
While the potatoes are cooling, whisk the mustard, honey and vinegar in a large bowl to blend.
While whisking, slowly drizzle in the oil until the dressing has emulsified and well blended.
Season to taste with lemon juice, salt and pepper.
Place the cooled potatoes in a large bowl along with the celery, red onion, chives, parsley, and dill.
Toss the salad with enough dressing to coat and season to taste with salt and pepper.
Spoon the salad onto serving plates, drizzle any remaining dressing over the salads and serve.
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