French Potato Salad with Mustard and Fines Herbes

By SandyC

A light potato salad made with olive oil, lemon juice, champagne vinegar and herbs.

Ingredients

• 2 lbs small red potatoes, unpeeled, scrubbed and cut into 1/4 inch think slices
• 1 tbs minced fresh oregano
• 1 tbs minced fresh tarragon leaves
• 1 tbs minced fresh chives
• 1 small shallot, minced (about 2 Tbsp)
• 2 tbs fresh lemon juice
• 2 tsp Dijon mustard
• 2 medium garlic cloves, peeled
• 1/2 tsp ground black pepper
• 1/4 cups olive oil
• 1 1/2 tbs Champagne vinegar or white wine vinegar
• 2 tbs salt

Details

Servings 1
Adapted from kc.doortodoororganics.com

Preparation

Step 1

Directions

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

Put peeled garlic into simmering water and partially blanch, about 45 seconds.

Immediately run garlic under cold tap water to stop cooking 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. Put hot potatoes back into the pot they were cooked in.

Press garlic through garlic press or mince by hand.

Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, lemon juice and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes and gently mix; 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 or at room temperature. To make ahead, follow the recipe through step 7 and then cover with plastic wrap and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs and toss gently to combine.