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French Potato Salad with Dijon Mustard and Fines Herbes
2 lbs small red potatoes, unpeeled, scrubbed, and cut into 1/4 inch thick slices
2 Tbsp salt
1 medium garlic clove, peeled and threaded on skewer
1 1/2 Tbsp Champagne vinegar or white wine vinegar
2 tsp Dijon mustard
1/4 cup olive oil
1/2 tsp ground black pepper
1 small shallot, minced (about 2 Tbsp)
1 Tbsp minced fresh chervil leaves (if necessary, substitute additional 1/2 Tbsp minced parsley and 1/2 tsp tarragon)
1 Tbsp minced fresh parsley leaves
1 Tbsp minced fresh chives
1 tsp minced fresh tarragon leavesPlace potatoes, 6 cups cold water and salt in large pan, bring to boil over high heat, then reduce heat to medium. 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. 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. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes. Toss shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.
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
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