- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 15 minutes or until tender. Drain. Cut the potatoes in half and let cool on a baking sheet for 15 minutes.
- Meanwhile, in a small bowl of cold water, soak the red onion for 5 minutes. Drain.
- In a large bowl, whisk together the oil, vinegar, mustard and syrup. Season with salt and pepper. Add the potatoes, onion and herbs. Mix and adjust the seasoning. Garnish with the chips.
Instead of fingerling potatoes, you can use another yellow-fleshed potato such as baby potatoes or peeled and cubed Yukon Gold potatoes.
This is a great recipe to prepare for a picnic. Simply bring along an individual-size bag of chips in your picnic basket that you can open when ready to serve the salad.