Provincial Potato Salad

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs red potatoes (about 2-inch in diameter each)
• 6 cups water
• 2 tablespoons salt
• 1 garlic clove, peeled
• 1 1/2 tablespoons wine vinegar
• 2 teaspoons dijon mustard
• black pepper
• 1 small shallot, minced
• 1 tablespoon minced fresh chervil
• 1 tablespoon minced fresh italian parsley
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh tarragon

Recipe

• 1 slice potatoes into 1/4" thick rounds. place potatoes, salt, and cold water in saucepan; bring to simmer and reduce heat so spuds don't boil.
• 2 thread garlic clove on a skewer and stick in simmering potato water for 45 seconds, then immediately run garlic under cold water (blanching the garlic mellows the flavor in the salad quite nicely).
• 3 continue to simmer spuds till tender, about 5 minutes. don't over cook or they will totally fall apart in the salad.
• 4 drain spuds, reserving 1/4 cup cooking liquid. spread potatoes out on a rimmed baking sheet to cool.
• 5 mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste.
• 6 drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes.
• 7 gently transfer potatoes to serving bowl. top with herbs and shallots, stir gently till well combined. serve immediately or chill and serve cold.