Step 1

First, create the vinaigrette. To a measuring cup, add the olive oil, vinegar, dijon, salt, pepper, diced shallot and minced garlic. Whisk everything together with a fork until blended well. Let this rest while you continue with the rest of the recipe.

Step 2

Rinse the potatoes under water, then cut them into quarters. For the fingerling potatoes which tend to be longer in length, cut them into thirds before cutting them further down in half to create quarter-type pieces like you do with the round purple potatoes.

Step 3

Dump all the cut potatoes into a large pot and cover with enough water so that all the potatoes are immersed. Add a tablespoon of kosher salt and bring to a boil over high heat.

Step 4

Once the potatoes are boiling, lower the heat to medium low so that they are just simmering and keep an eye on them for 10 minutes. You want to pull them off the heat when a fork or knife easily pierces through the center. They shouldn't fall apart or be mushy, however, so be sure not to overcook them. When they're ready, drain them in a large basket.

Step 5

Transfer the potatoes to a large mixing bowl. Give the vinaigrette a whisk again before pouring it all over the potatoes. You can strain the vinaigrette with a sieve if you want, but it's not necessary. Add the fresh herbs and another quick grind of salt and pepper before using a large spoon to gently toss the potatoes in the dressing.

Step 6

Let the potatoes rest in the bowl for at least 1 hour before serving. They should be served at room temperature or slightly warm. If you need to refrigerate them overnight, be sure to let them come to room temperature before serving the next day.