French Potato Salad
French
Potato Salad with Dijon Mustard and Fines Herbes |
2 lbs small red
potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into ¼-inch-thick
slices
2 tablespoons table salt
1 medium clove garlic, peeled and threaded on skewer
1-½ tablespoons Champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
¼ cup olive oil
½ teaspoon ground black pepper
1 small shallot , minced (about 2 tablespoons)
1 tablespoon minced fresh chervil leaves*
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
1) Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to
boil over high heat, then reduce heat to medium.
2) Lower
skewered garlic into simmering water and partially blanch, about 45 seconds.
Immediately run garlic under cold tap water to stop cooking; remove garlic from
skewer and set aside.
3) Continue to
simmer potatoes, uncovered, until tender but still firm (thin-bladed paring
knife can be slipped into and out of center of potato slice with no
resistance), about 5 minutes.
4) Drain
potatoes, reserving ¼ cup cooking water.
5) Arrange hot
potatoes close together in single layer on rimmed baking sheet.
6) Press garlic
through garlic press or mince by hand.
7) Whisk
garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in
small bowl until combined.
8) Drizzle
dressing evenly over warm potatoes; let stand 10 minutes.
9) Toss shallot
and herbs in small bowl.
10) Transfer
potatoes to large serving bowl; add shallot/herb mixture and mix gently with
rubber spatula to combine.
11) Serve
immediately.
*If fresh chervil isn’t available, substitute an additional ½ tablespoon of minced parsley and an additional ½ teaspoon of tarragon.
**For best
flavor, serve the salad warm, but to make ahead, follow the recipe through step
2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to
room temperature, then add the shallots and herbs.