Warm French Potato Salad

If you don’t grow or can’t find chervil, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/4 teaspoon of tarragon. However, it really is worth it to try to find the chervil.

Warm French Potato Salad
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, cut into 4” slices
2 tablespoons salt
1 medium garlic clove, minced
1-1/2 tablespoons champagne vinegar
1-3/4 teaspoons Dijon mustard
1/4 cup extra virgin olive oil (high quality)
1/2 teaspoon freshly-ground black pepper
1 small shallot, minced (about 2 tablespoons)
1 tablespoons minced fresh chervil leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves

Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium and simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water.

Arrange hot potatoes close together in single layer on a rimmed baking sheet lined with parchment paper. The paper will make transferring the potatoes to a serving bowl (or platter) so much easier.

Whisk minced garlic, reserved potato cooking water, vinegar, mustard, oil, pepper, and shallot in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 5–7 minutes.

Transfer potatoes to large serving bowl or platter; add the minced herbs and mix gently with rubber spatula to combine. Serve immediately.