Fingerling Potatoes with Herb Vinaigrette

2 pounds red or yellow fingerling potatoes (small new potatoes),
          scrubbed and halved
1/3 cup fresh lemon juice
3/4 tsp. thyme leaves
1 tsp. basil leaves
1/2 tsp. oregano leaves
1 Tbsp. shallots, finely chopped
1/3 cup vinegar (balsamic, white wine, red wine, etc.)
1 tsp. Dijon mustard, grainy style
Mrs. Dash Table Blend and freshly ground black pepper

Place potatoes in a medium pot and cover with cold water by
about an inch. Bring to a boil. Lower the heat to a simmer and
let simmer until the potatoes are fork tender, about 6-8

While potatoes are cooking, prepare the herb vinaigrette. In a
small bowl, whisk together the lemon juice, thyme, basil,
oregano, shallots, vinegar, and mustard.

Strain potatoes from the water and place them in a large bowl.
Sprinkle the potatoes generously with Mrs. Dash and pepper. Add
the herb vinaigrette. Gently toss until all potatoes are coated
with the vinaigrette. Let sit for at least 10 minutes before

Serve slightly warm, room temperature, or chilled.

Yield: Serves 6-8.