French Potato Salad

Source: Martha Stewart, Everyday Food - July/August 2009

adapted by http://theresalwaysthyme.blogspot.com

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)

Coarse salt and ground pepper

1/4 cup olive oil

3 tablespoons Dijon mustard

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

3 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

1/4 small red onion, sliced thin

Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.

In a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature.

To make ahead, you can refrigerate and store overnight.