French Potato Salad With Dijon Mustard & Fine Herbes

1d
Prep Time
30m
Cook Time
1d 30m
Ready In


"America's Test Kitchen"

Original is 6 servings
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (173.8 g)
  • Calories 188.3
  • Total Fat - 9.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 2369.7 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 1.8 g
  • Protein - 2.8 g
  • Calcium - 24.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium.

Step 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.

Step 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.

Step 4

Drain potatoes, reserving 1/4 cup cooking water.

Step 5

Arrange hot potatoes close together in single layer on rimmed baking sheet.

Step 6

Press garlic through garlic press or mince by hand.

Step 7

Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined.

Step 8

Drizzle dressing evenly over warm potatoes; let stand 10 minutes.

Step 9

Toss shallot and herbs in small bowl.

Step 10

Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine.

Step 11

Serve immediately.

Tips


No special items needed.

0 Reviews

You'll Also Love