Give your mayo-heavy American potato salad a French twist
American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we've cooked (and eaten) piles of it over the years, and these days we yearn for something lighter and fresher to serve with grilled fish, chicken, and even meat.
In our mind, French potato salad is just the ticket. Having little in common with its American counterpart, French potato salad is served warm or at room temperature and is composed of sliced potatoes glistening with olive oil, white wine vinegar, and plenty of fresh herbs.
Servings: 4-6Start to finish: 30 minutes2 pounds small red potatoes, unpeeled, sliced ¼ inch thick (Use small red potatoes measuring 1 to 2 inches in diameter)2 tablespoons salt1 garlic clove, peeled and threaded on skewer¼ cup extra-virgin olive oil1½ tablespoons white wine vinegar or Champagne vinegar2 teaspoons Dijon mustard½ teaspoon pepper1 small shallot, minced1 tablespoon minced fresh chervil (If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional ½ teaspoon of tarragon)1 tablespoon minced fresh parsley1 tablespoon minced fresh chives1 teaspoon minced fresh tarragonPlace potatoes in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Add salt, reduce heat to simmer, and cook until potatoes are tender and paring knife can be slipped in and out of potatoes with little resistance, about 6 minutes.While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Run garlic under cold running water, then remove from skewer and mince.Reserve ¼ cup cooking water, then drain potatoes and arrange in tight single layer in rimmed baking sheet. Whisk oil, minced garlic, vinegar, mustard, pepper, and reserved potato cooking water together in bowl, then drizzle over potatoes. Let potatoes sit until flavors meld, about 10 minutes. (Potatoes can be refrigerated for up to 8 hours; return to room temperature before serving.)Transfer potatoes to large bowl. Combine shallot and herbs in small bowl, then sprinkle over potatoes and gently toss to coat using rubber spatula. Serve.
