Digs Purple Fingerling Potato Salad

For Potato Salad: 1.5 lbs Digs purple fingerling potatoes, washed and halved lengthwise
Kosher salt, for boiling water
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh chives
1 tablespoon fresh dill fronds
For Whole Grain Mustard Vinaigrette: 1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon whole grain mustard
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper, to taste

Step 1
Place the halved purple fingerling potatoes in a large pot of salted boiling water. Cook until the potatoes are fork-tender, usually about 10-15 minutes. Drain the potatoes and let them cool to room temperature.
Step 2
To make the vinaigrette, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper in a small bowl until combined. Taste the vinaigrette and adjust the seasoning as needed. Set aside until ready to serve.
Step 3
Once the potatoes have cooled, transfer them to a large mixing bowl. Pour the whole grain mustard vinaigrette over the potatoes and gently toss to coat evenly. Add in the chopped parsley, chives, and dill fronds and toss again to distribute the herbs. Taste and adjust for seasoning.
Step 4
Place the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve.

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