Herb-Infused French Vinaigrette Potato Salad

1. Boil Potatoes

Bring a large saucepan of water to a boil. Once the water is boiling, add the sliced potatoes and 2 tablespoons of salt. Thread a peeled garlic clove on a skewer and add it to the water as well. Boil the potatoes until they are tender but still hold their shape, which should take about 15 to 20 minutes.

2. Prepare Vinaigrette

While the potatoes are cooking, prepare the vinaigrette. In a separate bowl, whisk together 1.5 tablespoons of champagne vinegar, 2 teaspoons of Dijon mustard, 0.25 cups of olive oil, and 0.5 teaspoons of pepper.

3. Cool Potatoes

Once the potatoes are tender, remove them from the boiling water along with the garlic clove. Spread the potatoes out on a rimmed baking sheet to cool to warm or room temperature.

4. Dress Potatoes

When the potatoes are cool, drizzle the vinaigrette over them while they are still warm on the baking sheet. Ensure you coat them evenly.

5. Combine Herbs

Transfer the dressed potatoes to a large serving bowl. Add the minced shallot, chervil, parsley, chives, and tarragon. Gently toss the potatoes with a rubber spatula to combine, taking care not to break them apart.

6. Serve

If you’re making this salad ahead of time, you can refrigerate it for up to 2 hours. Remember to bring it to room temperature before serving to ensure the best taste and texture.