Herbed Potato Salad

1 lb. Waxy Potatoes

7 Tablespoons Olive Oil

3 Tablespoons Apple Cider Vinegar

1 Tablespoon Dijon Mustard

1/4 Cup Fresh Italian Parsley, chopped

1/8 Cup Fresh Dill, chopped

2 Cloves Garlic, chopped

1 Small Shallot, diced

1 Red Anaheim Pepper, diced

Pinch of Salt and Pepper

This vegan (gasp!) potato salad can be served warm or cold.  I like to make extra, serve the first portion warm, then have it cold from the fridge the next day.  If you feel like adding a little bacon, I say go for it.  Of course, your vegan friends might be a little sad.  

Boil potatoes until fork tender, about 15 minutes.  It's important to use waxy potatoes, as they will hold their shape much better than fluffy baking potatoes.  The texture will be way better, too.  I really like using fingerlings for this.  They have a wonderful flavor, and hold up well both hot and cold.

While potatoes are boiling, make the dressing.  Add vinegar, garlic, shallots, salt/pepper, mustard, and half of the fresh herbs.  I find the best way to blend the olive oil in is by using a hand blender.  Add oil a tablespoon at a time, blending between doses, until the dressing is complete.  If you don't have a hand blender, you can whisk the oil into the vinegar mix.  Make sure to go slowly so the oil incorporates.  

After potatoes are cooked, drain and place in a large bowl.  Chop potatoes into large chunks.  Pour dressing over the chunks.  Best to leave about 1/3 of the dressing on the side- you don't want to over-dress.  Add more if needed.  Add remaining herbs to the mix, and toss.