2 pounds purple potatoes scrubbed and halved
salt
1/4 cup lemon juice
1/3 cup extra virgin olive oil
2 cloves of minced garlic
1/2 teaspoon minced fresh thyme leaves
1 teaspoon parsley
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1/2 teaspoon of Dijon mustard
Pinch of sugar
kosher salt and freshly ground black pepper to taste
1/4 cup dry vermouth
Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower heat and simmer until the potatoes are fork tender, about 4-7 minutes. These potatoes cook quick.
Prepare the herb vinaigrette.
In a small bowl, whisk together the lemon juice, garlics, thyme, basil, oregano, mustard, sugar, salt, pepper, and olive oil.
Drain potatoes from the water and place them in a large bowl. Sprinkle the potatoes generously with salt and pepper. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak in the vermouth and then add the herb vinaigrette. Gently toss until all potatoes are coated with the vinaigrette. Let sit for at least 10 minutes before serving.
