French Potato Salad

• Vegan
• Gluten free

• Produce

  • 2 tbsp Chives, Fresh
  • 4 Garlic cloves, medium
  • 4 lbs Red potatoes, small
  • 2 Shallot, minced (about 4 tbsp, small
  • 2 tbsp Tarragon, fresh leaves
  • 2 tbsp Thyme, fresh

• Condiments

  • 4 tbsp Lemon juice, fresh
  • 4 tsp Mustard, whole grain

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 4 tbsp Salt

• Oils & Vinegars

  • 3 tbsp Champagne vinegar or white wine vinegar
  • 1/2 cup Olive oil

Found on creative-culinary.com

Description

Ingredients

• 4 lbs small red potatoes, unpeeled, scrubbed, and cut into 1/4 inch thick slices
• 4 Tbsp salt
• 4 medium garlic cloves, peeled
• 3 Tbsp Champagne vinegar or white wine vinegar
• 4 tsp whole grain mustard (My favorite is from Trader Joes)
• 1/2 cup olive oil
• 4 Tbsp fresh lemon juice
• 1 tsp ground black pepper
• 2 small shallot, minced (about 4 Tbsp)
• 2 Tbsp minced fresh chives
• 2 tbsp minced fresh tarragon leaves
• 2Tbsp minced fresh thyme

Directions

• Place potatoes and salt in large pan, cover with water andbring 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. Taste and correct seasoning with salt and pepper if needed. 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.