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French Potato Salad With Dijon Mustard & Fine Herbes

Created by dienia b on April 12, 2016

2 pounds potatoes (small red potatoes about 2-inch diameter, unpeeled, scrubbed, and cut into 1/4-inch-thick slices)
2 tablespoons salt (tables salt)
1 clove garlic (peeled and threaded on skewer)
FOR DRESSING
1 1/2 tablespoons vinegar (Champagne vinegar, or white wine vinegar)
2 teaspoons Dijon mustard
1/4 cup olive oil

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.