French Potato Salad with Dijon Mustard and Fines Herbes

Name: French Potato Salad with Dijon Mustard and Fines Herbes
Cuisine: Europe, French
Ingredients: 2 pounds, small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices; 2 tablespoons, table salt; 1 medium clove, garlic, peeled and threaded on skewer; 1 1/2 tablespoons, champagne vinegar or white wine vinegar; 2 teaspoons, Dijon mustard; 1/4 cup, olive oil; 1/2 teaspoon, ground black pepper; 1 , small shallot, minced (about 2 tablespoons); 1 tablespoon, minced fresh chervil leaves; 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced fresh chives; 1 teaspoon, minced fresh tarragon leaves

Side Dishes
Europe
French
Fruits & Vegetables
Potatoes
Vegetarian
Salads

Appears in Cook's Illustrated July/August 2002, America's Test Kitchen TV

Does your French potato salad recipe yield mangled bits of potatoes that taste dull and underseasoned? We set out in search of something better.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 as a side dish

TIME 45 minutes

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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