Recipe: Herbed New Potatoes and Roasted Peppers (potato salad with herbal vinaigrette)

HERBED NEW POTATOES AND ROASTED PEPPERS

"The rich flavor of roasted red and green peppers team up with new potatoes in a savory, herbal vinaigrette."

FOR THE HERBAL VINAIGRETTE:
1/2 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon mustard seeds
1 tablespoon snipped chives
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
FOR THE SALAD:
5 medium-size new potatoes, unpeeled and cut into 1/2-inch chunks
2 large red peppers, roasted and sliced into 1/2-inch wide strips
2 large green peppers, roasted and sliced into 1/2-inch wide strips

Prepare the dressing by whisking together the oil, vinegar, herbs, and spices in a bowl. Set aside.

Boil or steam the potatoes for 5 to 10 minutes or until fork tendr. Drain the potatoes well. Place them in a serving dish along with the roasted peppers.

While the potatoes are still hot, bathe the vegetables with the vinaigrette - they will absorb move of the savory flavor of the herbs. Cover the salad and marinate in the refrigerator for at least 1 to 2 hours and as much as 24 hours.

When ready to serve, return to room temperature and toss gently.

Makes 6 servings
Source: The Uncommon Gourmet by Ellen Helman