Boiled Potatoes with Herby-Mustard Dressing

Ingredients:

• 1, finely diced shallot - about 1/3 cup
• 1/4 cup, il Fustino Barrel-Aged Cabernet Vinegar
• 3/4 cup, parsley - finely chopped
• 1 tbsp, mustard
• 1/2 cup, il Fustino Spanish Varietals
• juice of 1/2 a lemon
• salt & pepper - to taste
• 2 pounds, Dutch baby potatoes

Directions:

In a large pot of salted water, boil potatoes until cooked through.

While potatoes are boiling, finely dice the shallot and place in a small bowl with the cabernet vinegar and a pinch of salt, let sit for about 5 minutes to soften the shallot flavor. 

Chop the parsley and add to the marinated shallots. Whisk in the mustard, lemon juice and EVOO, continue to whisk until the sauce comes together. Season with a bit of salt and pepper to taste.

Spoon over boiled potatoes and enjoy!