Preparation Steps

• Wash the potatoes under cold running water. Optionally, peel them for a smoother texture, then cut into uniform, bite-sized pieces (about 1-inch cubes) for even cooking.
• Cook the cut potatoes in a large pot, covering them with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until tender yet firm, about 12-15 minutes.
• Drain the potatoes in a colander and allow them to steam dry for a few minutes. Transfer them to a large bowl while they’re still warm to better absorb the vinaigrette.
• Mince the shallots finely. For a milder flavor, you may soak them in cold water for 5-10 minutes, then drain and add to the potatoes.
• Chop the fresh herbs just before adding them to maintain their bright flavor and vibrant color.
• Whisk together the white wine vinegar, Dijon mustard, salt, and black pepper in a small bowl. Gradually drizzle in the oil while whisking continuously until the mixture is emulsified and well combined.
• Combine about two-thirds of the vinaigrette with the warm potatoes, gently tossing to evenly coat them with the dressing.
• Add the minced shallots and chopped fresh herbs to the bowl, and gently toss everything together until well mixed.
• Marinate the salad at room temperature for at least 30 minutes, or preferably in the refrigerator for 1-2 hours, to allow the flavors to meld beautifully.
• Adjust the seasoning before serving, adding the remaining vinaigrette if desired, and lightly tossing the salad once more for optimal flavor.
• Optional: Garnish with extra fresh herbs for added color and flavor.