Potato Salad with Vermouth
(All amounts are estimates and can be changed to your taste)

2 bags of My Little Potatoes fingerling/multi-colored, etc.
– OR –
6# of Fingerlings or other Potato suitable for potato salad
Fresh Parsley, stems and all chopped coarsely
Fresh Dill, stems and all chopped coarsely
Fresh Tarragon, leaves only chopped coarsely
Thyme (Prefer fresh, but dry is fine), leaves only until you can’t be bothered
½ large Vidalia Onion, coarsely diced (Alternatively, green onions or other sweet onions work fine.)
1 gigantic Shallot diced, or a couple of smaller ones diced. (If you have no shallots, leave ‘em out.)
2 cloves Garlic, smashed and diced (Green garlic would also be great if’n it’s Spring.)
You could add other crunchy things like celery, radishes, etc.

~3/4 cup of Dry White Vermouth
~3/4 cup of Extra Virgin Olive Oil
3 lemons, zested and juiced
Salt
Fresh Ground Black Pepper
Tabasco, a few drops
Sriracha, a good squirt
Moutarde de mieux

Boil the clean potatoes in salted water until not quite done. My bags said 15 minutes, so I cooked ‘em 12. Run under cold water to cool for handling. You basically just want them to slice and hold together so you can mix it up without mashing them.

Cut the potatoes into eating sized pieces and layer with salt, black pepper, and fresh herbs.

Make the dressing by mixing vermouth, olive oil, mustard, salt, black pepper, Tabasco, lemon juice and zest, and Sriracha together. Pour over salad, add any leftover herbs, and mix. If you want to hide anything, throw the dressing in a blender and blend it in. In general, potatoes can use a lot of salt and pepper, but you can always add more to taste at the end. Taste it when it’s all mixed together and adjust seasoning, lemon, etc. I like the tongue to tingle after tasting some, but not burn.