French Potato Salad with Hard Salami and Grueyere

By RoketJSquerl

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 rest of the ingredients.
Ingredients

Ingredients

• 2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
• 2 tablespoons table salt
• 1 medium clove garlic , peeled and threaded on skewer
• 1 1/2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons whole grain mustard
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 2 tablespoons minced red onion
• 3 ounces hard salami , cut into 1/4-inch matchsticks
• 2 ounces Gruyere cheese , very thinly sliced or shaved with a vegetable peeler
• 1 tablespoon minced fresh thyme leaves

Preparation

Step 1

1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; 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.

2. 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.


3. Transfer potatoes to large serving bowl; toss with onion, salami, cheese, and thyme. Serve immediately