Online Recipe Book

French Potato Salad

Source
Halved from Best American Side Dishes, by America's Test Kitchen, c2005, p131
Yield
2 to 3 servings
Prep info
10 min prep + 20 min cook + 5 min finish
Prep time
Not set
Cook time
45 minutes
Time required
45 minutes
Oven preheat
N/A
Type
Side
Status
Tried
Tags

Ingredients

  • 1 lb red potatoes (scrubbed and cut into 1/4"-thick slices)
  • 1 T salt
  • 1 cloves garlic (peeled and threaded on a skewer)
  • 2 t white wine vinegar (or champagne vinegar)
  • 1 t Dijon mustard
  • 2 T olive oil
  • 1/4 t freshly ground black pepper
  • 1 T minced shallot
  • 1/2 T minced chervil (fresh, or 1t parsley + 1/4t tarragon)
  • 1/2 T minced parsley (fresh)
  • 1/2 T minced chives (fresh)
  • 1/2 t minced tarragon (fresh)

Method

1. Place the potatoes, cold water to cover by 1", and the salt in a medium saucepan.  Bring to a boil over high heat, then reduce the heat to medium.  

2. Lower the skewered garlic into the simmering water and partially blanch, about 45 seconds.  Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside.  

3. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes.  

4. Drain the potatoes, reserving 2T cooking water.  Arrange the hot potatoes close together in a single layer on a rimmed baking sheet.

5. Press or mince the garlic.  Whisk the garlic, reserved cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined.  Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes.

6. Meanwhile, toss the shallot and herbs gently together in a small bowl.  Transfer the potatoes to a large serving bowl.  Add the shallot-herb mixture and mix lightly with a rubber spatula to combine.  Serve immediately.

 

Notes

Notes from source: For best flavor, serve the salad warm, but to make ahead, follow the recip ethrough step 5, cover with plastic wrap, and refrigerate.  Before serving, bring the salad to room temperature, then add the shallot and herbs.

SJ Note 5 Mar 2012: This was okay, but after the standing as directed, it was only lukewarm.  The slices were also weird.  Next time we'll cube the potatoes, cook them, toss them with the rest of the ingredients, and serve immediately.