French Potato Salad With Dijon Mustard & Fine Herbes
Recipe: #23471
April 12, 2016
Categories: Salads, Potato Salad, French, One-Pot Meal, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"America's Test Kitchen"
Ingredients
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- FOR DRESSING
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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.