WHY THIS RECIPE WORKS:
Fresh green herbs and a vinaigrette dressing are the hallmarks of a French potato salad, making the dish pleasing not only to the eye but also to the palate. Small red potatoes are the traditional choice, and they should be tender but not mushy, with the flavor of the vinaigrette fully permeating the mild potatoes. To eliminate torn skins and broken slices, a common side effect of boiling skin-on red potatoes, we sliced the spuds before boiling. To evenly infuse the potatoes with the garlicky mustard vinaigrette, we spread the warm potatoes on a baking sheet and poured the vinaigrette over the top. Gently folding in the minced fresh herbs just before serving helped keep the potatoes intact. If fresh chervil isn’t available, substitute an additional ½ tablespoon of minced parsley and an additional ½ teaspoon of tarragon. Use small red potatoes measuring 1 to 2 inches in diameter.
SERVES: 4 to 6
TOTAL TIME: 45 minutes
INGREDIENTS:
- 2 pounds small red potatoes, unpeeled, sliced ¼ inch thick
- 2 tablespoons salt
- 1 garlic clove, peeled and threaded on skewer
- ¼ cup extra-virgin olive oil
- 1½ tablespoons champagne vinegar or white wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon pepper
- 1 small shallot, minced
- 1 tablespoon minced fresh chervil
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 teaspoon minced fresh tarragon
INSTRUCTIONS:
- Place potatoes and salt in large saucepan and add water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender and paring knife can be slipped in and out of potatoes with little resistance, 5 to 6 minutes.
- While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Run garlic under cold running water, then remove from skewer and mince.
- Drain potatoes, reserving ¼ cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet. Whisk oil, minced garlic, vinegar, mustard, pepper, and reserved potato cooking water together in bowl, then drizzle evenly over potatoes. Let potatoes sit at room temperature until flavors meld, about 10 minutes.
- Transfer potatoes to large bowl. Combine shallot and herbs in small bowl, then sprinkle over potatoes and combine gently. Serve.
VARIATION:
FRENCH POTATO SALAD WITH FENNEL, TOMATO AND OLIVES
- If desired, chop 1 tablespoon of the fennel fronds and add it to the salad with the parsley. Omit chervil, chives, and tarragon. Increase parsley to 3 tablespoons. Add ½ bulb thinly sliced fennel, 1 cored and chopped tomato, and ¼ cup pitted oil-cured black olives, quartered, to salad with shallots and parsley.
