You can save time by prepping the ingredients and making the vinaigrette while the potatoes are cooking.
The vinaigrette should be mixed with the potatoes while they are still warm, so the potatoes better absorb the dressing.
Ingredients:
2 tablespoons sherry vinegar or white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon herbes de provence
1 teaspoon anchovy paste (1 to 2 anchovies, mashed)
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil
2 pounds small waxy potatoes or fingerling potatoes, cut in half or quartered
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