Baby Yellow Potatoes with a Lemony Herb Citronette
Yields: 2 servings
1 pound small yellow potatoes (preferably German Butterball or Baby Yukon Gold), cut into eighths
2 tablespoons kosher salt
1 tablespoon white wine vinegar
1 small shallot, peeled and diced finely
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh chives
¼ cup crumbled fresh sheep’s milk feta
Place potatoes in a medium saucepan. Cover potatoes with cold water, just enough to cover by ½-inch. Add the salt and vinegar. Bring to a boil over high heat. Reduce heat to low and simmer until potatoes are cooked through (easily pierced with a fork), but not falling apart approximately 10 to 15 minutes.
Meanwhile, add shallot, lemon juice, olive oil and pepper to a medium mixing bowl. Whisk to combine.
Drain potatoes and add to the mixing bowl along with the oregano and chives. Mix to combine.
Serve potatoes topped with crumbled feta.