Herbed Red Potato Salad with Champagne Vinaigrette

1. Prepare Potatoes

Cut the small red potatoes into ¼-inch-thick slices. Place these slices into a saucepan, covering them with water by about an inch, and add the salt to the water. Bring this to a boil over high heat, then reduce the heat to medium to let the potatoes simmer.

2. Blanch Garlic

Thread a peeled garlic clove onto a skewer and blanch it in the simmering water for about 45 seconds. After blanching, run the garlic under cold water and set it aside.

3. Check Potatoes and Reserve Water

Continue simmering the potatoes until a knife can pierce them without resistance, which should take about 5 minutes. Drain the potatoes, reserving ¼ cup of the cooking water, and spread the hot potato slices in a single layer on a baking sheet.

4. Prepare Vinaigrette

Press or finely mince the blanched garlic. In a mixing bowl, combine the garlic with the reserved potato cooking water. Whisk in the champagne vinegar, Dijon mustard, pepper, and olive oil until the mixture becomes smooth and slightly thickened.

5. Add Herbs

Add the minced shallot, along with the chopped fresh chervil, parsley, chives, and tarragon to the vinaigrette.

6. Combine and Serve

Drizzle the vinaigrette over the warm potatoes on the baking sheet. Gently toss everything together to ensure the potatoes are well-coated. Serve immediately or at room temperature for the best flavor.