French Potato Salad with Dijon Mustard and Fines Herbes

This delightful French Potato Salad is a refreshing twist on the classic, bringing together tender, sliced red potatoes with a garlicky Dijon mustard vinaigrette and a medley of fresh herbs known as “fines herbes.” The secret to achieving the perfect texture and flavor is to slice the potatoes before boiling, ensuring even cooking and absorbing the vinaigrette’s flavors. The fresh chervil, parsley, chives, and tarragon add a burst of herbaceous goodness, making this salad a standout dish on any table.

SERVES 4 TO 6

INGREDIENTS:

• 2 pounds small red potatoes, unpeeled, sliced ¼ inch thick
• 2 tablespoons salt
• 1 garlic clove, peeled and threaded on a 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:

1. Combine the sliced potatoes and salt in a large saucepan, covering them with 1 inch of water. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are just tender (approximately 5 to 6 minutes). Test the potatoes with a paring knife for doneness.
2. While the potatoes are cooking, blanch the garlic clove in simmering water for 45 seconds. Then, run the garlic under cold water, remove it from the skewer, and mince it.
3. Arrange the hot, cooked potatoes in a single layer on a rimmed baking sheet. In a bowl, whisk together the olive oil, minced garlic, champagne vinegar, Dijon mustard, pepper, and ¼ cup of the reserved potato cooking water to create the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes and let them sit at room temperature for about 10 minutes, allowing the flavors to meld.
4. In a small bowl, combine the minced shallot, chervil, parsley, chives, and tarragon. Sprinkle this herb mixture over the potatoes, and gently toss everything together using a rubber spatula.

VARIATIONS:

• French Potato Salad with Fennel, Tomato, and Olives: Add chopped fennel fronds, sliced fennel, chopped tomato, and quartered oil-cured black olives to the salad along with shallots and parsley.
• French Potato Salad with Radishes, Cornichons, and Capers: Substitute minced red onion for shallot and add thinly sliced red radishes, rinsed capers, and thinly sliced cornichons to the salad along with the onions.

TIPS:

• Potato Selection: Opt for small red potatoes measuring 1 to 2 inches in diameter. These potatoes are perfect for this recipe, offering a tender texture and a naturally buttery flavor.
• Infusing Flavor: After boiling the potatoes, allow them to rest on a baking sheet while drizzling the warm, garlicky Dijon mustard vinaigrette over them. This step ensures that the potatoes soak up the flavors of the dressing.
• The Power of Fines Herbes: Fines herbes is a traditional French herb blend that includes chervil, parsley, chives, and tarragon. These herbs add a delightful freshness and complexity to the salad. If chervil is not available, a combination of parsley and tarragon can be used as a substitute.

The French Potato Salad with Dijon Mustard and Fines Herbes is a delightful, herb-infused dish that will elevate your meals with its vibrant flavors and textures. Serve it at picnics, barbecues, or as a delicious side dish for your special gatherings. Enjoy the wonderful taste of French cuisine right at your table!