The approach is simple—quickly boil halved fingerling potatoes and douse them in vinaigrette. But that’s not all. Two simple tricks will enhance this dish to make it company worthy. First, soak thinly sliced red onions in the vinaigrette while the potatoes are cooking. The vinaigrette will “pickle” the onions, taking away some of their oniony edge. Second, sprinkle the potatoes with dry vermouth as soon as they are done cooking, so the potatoes soak up the wonderful flavor of the vermouth. This is an idea I picked up from Cooks Illustrated years ago and it adds great flavor to the potatoes. You can of course, skip the vermouth if you want. But if you have it, use it! These potatoes can be served warm, room temp, or cold. Chilled, they are perfect for hot summer days. Serve slightly warm, room temperature, or chilled.
