French Potato Salad

Ingredients:

• 2 pounds fresh Idaho® potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
• 2 tablespoons of sea salt
• 2 large garlic cloves

Dijon Vinaigrette:

• 1 tablespoon Dijon mustard
• ¼ cup champagne vinegar or white wine vinegar
• ⅓ cup olive oil
• ¼ teaspoon black pepper

Fresh Herbs:

• ¼ cup fresh flat-leaf parsley, roughly chopped
• 2 tablespoons fresh tarragon, roughly chopped (or sub ¼ cup dill or basil ribbons)
• 2 tablespoons fresh chives (or sub green onions), minced

Directions:

1. Place the sliced potatoes in a large saucepan covered completely with cold water.
2. Sprinkle in salt and bring to a boil.
3. Add the garlic and reduce heat. Simmer 5 minutes or until potatoes are just tender.
4. While potatoes are simmering, make the vinaigrette by whisking together Dijon, vinegar, oil and pepper in a small bowl. Set aside.
5. Drain potatoes and garlic. Place potatoes mostly single layer on a baking sheet to cool.
6. Mince the cooked garlic and add to the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for about 10-15 minutes.
7. Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

Notes:

This can be made ahead and chilled up to 4 days, but also really delicious served at room temp.

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