French Potato Salad with Dijon Mustard and Fines Herbes

If fresh chervil isn't available, substitute an additional 1/2 tbs of minced parsley and an additional 1/2 tsp tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.

2 lbs small (about 2-inch diameter) red potatoes, unpeeled, scrubbed, and cut into 1/4 inch thick slices
2 tbs salt
1 medium garlic clover, peeled and threaded on skewer
1 1/2 tbs champagne vinegar or white wine vinegar
2 tsp dijon mustard
1/4 cup olive oil
1/2 tsp ground black pepper
1 small shallot, minced (about 2 tbs)
1 tbs minced fresh chervil leaves
1 tbs minced fresh parsley leaves
1 tbs minced fresh chives
1 tsp minced fresh tarragon leaves

Place potatoes, 6 cups of cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanche, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm, about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in a single layer on rimmed baking sheet.

Press garlic through garlic press or mince by hand. Whisk garlic, reserved water, vinegar, mustard, oil and pepper in a small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.

Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately

Variations:

#1. Follow above recipe, omitting herbs and tossing dressed potatoes with 1/2 cup walnuts, toasted and coarsely chopped, 4 oz Roquefort cheese, crumbled and 1 small bunch arugula, washed, dried, and torn into bite sized pieces along with shallots in step 3.

#2. Follow above recipe, omitting herbs and substituting 2 tbs minced red onion for shallot. Toss dressed potatoes with 2 medium red radishes, thinly sliced, 1/4 cup capers and 1/4 cup cornichons, thinly sliced, along with red onion in step 3.