1. Wash potatoes and drain.

2. Put potatoes in a medium pot, add cold water to cover potatoes to 2 inches above the potatoes. Turn heat to high and let boil for 10-12 minutes for small potatoes. Increase boiling time if using larger potatoes. Check potatoes by putting a fork inside. If potatoes are soft on the inside, they are done.

3. Once soft, take potatoes off heat. Put a colander in the sink and drain the potatoes in the colander.

4. Put potatoes back in pot, pour vinegar over the potatoes while they are hot. The heat will let the potatoes absorb the vinegar while they are cooling.

   

5. While the potatoes are cooling, make the vinaigrette.

   

Potato Salad Vinaigrette

1. In a small add olive oil,lemon juice, salt and pepper and dijon mustard. Whisk to combine.

   

2. Once potatoes are cooled, cut them in half and add them to a medium serving bowl.

   

3. Add diced onions.

   

4. Pour vinaigrette over the top of the potatoes and onions. Stir to cover.

   

5. Sprinkle salt and pepper over the top.

   

6. Add herbs to the salad.

   

7. Stir to combine all the ingredients.

8. Serve at room temperature or chilled. Salad can be kept in the refrigerator for 4-5 days. It tastes even better the next day when all of the flavors have really combined. It's a great recipe to make the day before a dinner or party.