2-3 Tablespoons white wine vinegar
salt and pepper to taste
2 tsp. Dijon mustard
about 2/3 C olive oil
a Vidalia onion, halved and sliced
1/2 cup fresh tarragon leaves
1/2 cup Italian parsley leaves
1 teaspoon chopped fresh thyme

1. Clean and dry the potatoes. Cut them, unpeeled, into bite-sizes pieces, toss them with olive oil, salt, and a little peper, and roast them in a 400º oven for 15 – 20 minutes, or until golden and crusty on the outside, and soft on the inside.

2. Meanwhile, make the vinaigrette. Pour the vinegar into a salad bowl, and whisk in enough salt to balance the vinegar’s acidity. Add the pepper and mustard, and whisk to combine. Add the olive oil in a thin stream while whisking. Add the Vidalia onions and fresh herbs, and let them macerate in the vinaigrette while the potatoes finish cooking.

3. When the potatoes are done, let them cool for about 20 minutes before adding them to the salad bowl and tossing them gently to coat with the vinaigrette. Let the salad rest for a few minutes before serving so the potatoes can absorb the flavors, then taste and correct the seasoning if necessary.