Courtesy of PureZing

INGREDIENTS:

3 lbs. small new potatoes, quartered
3 cups dry white wine
1 whole head of garlic, halved
Bouquet garni of thyme, rosemary, oregano, sage and bay leaf tied in cheesecloth bundle
3 Tablespoons salt

1 cup thinly sliced sweet onion
3 Tablespoons thinly sliced garlic or regular chives.

For the Vinaigrette:
2 Tablespoons champagne vinegar
4 teaspoons Datil Mustard
4 teaspoons whole grain mustard
Sea salt and freshly ground pepper to taste
½ cup extra virgin olive oil

DIRECTIONS:

To make the vinaigrette: Whisk together vinegar, mustards, salt and pepper. Keep whisking and drizzle in olive oil till blended.

In a large pot, bring to a boil, potatoes, wine, garlic, bouquet garni and salt. Reduce heat and simmer uncovered until potatoes are cooked but retain shape: about 20 minutes. Remove from heat and cool in cooking liquid. When cool, drain potatoes, cut in bite size pieces and toss with vinaigrette, onion and chives. Season to taste with sea salt and freshly ground pepper.