Potato Salad with Dijon Mustard and Herbs

A French style potato salad adds color with the red potatoes and herbs.

Salade de pommes de terre à la moutarde de Dijon 

et aux fines herbes (French)

Serves 4-6

2 pounds (910 g) organic small red potatoes, unpeeled, sliced 1/4 inch (6 mm) thick

2 organic garlic cloves, peeled and threaded on a skewer

1/4 cup (120 ml) olive oil

1 1/2 Tbs. (20 ml) white wine vinegar

2 tsp. (10 g) Dijon mustard

1 Tbs. (9 g) fresh minced, each: chervil, parsley, chives, and tarragon

OR 1 tsp. (2 g) each of dry for each herb

black or lemon pepper to taste

1 minced organic shallot

~Provençal~

un /un/ 1. Place the potatoes in a large pot with 2 Tbs. (30 g) sea salt, plus about an 1-inch (2,5 cm) of water.

dos /doos/ 2. Bring to a boil over high heat, reduce heat to medium-low, and simmer for 5-6 minutes until a knife can be slipped in and out with little effort.

tres /th-re-ss/ 3. Lower the skewered garlic into the potato water and blanch for 45 seconds.

quatre /KAH-tray/ 4. Run the garlic under cold water, remove and mince the garlic.

cinc /seenk/ 5. Drain the potatoes. Keep 1/4 cup (120 ml) of the water.

sièis /seei-s/ 6. Whisk the oil, minced garlic, vinegar, mustard, pepper and the cooking water.

sèt /seht/ 7. Place the potatoes on a backing sheet.

uèit /wait/ 8. Drizzle the sauce over the potatoes. Let them set at room temperature for about 10 minutes.

 (a) They can be refrigerated for up to 8 hours. But return them to room temperature before serving.

nòu /noou/ 9. Place the potatoes salad in a bowl. 

dix /deex/ 10. Add the shallots and sprinkle the herbs on top.

onze /OON-zay/ 11. Gently mix the salad.