[Feste]

Now, I know I'm a bit late for Memorial Day, but I am passionate about potato salad and had to offer my favorite recipe! I do not dislike a mayo-dressed potato salad, but after I made this one, from Cook's Illustrated, I have not made a single other recipe!

The method's totally unorthodox, as Cook's Illustrated often is.

FRENCH POTATO SALAD WITH DIJON MUSTARD AND FINES HERBES

2 lbs small (2") red potatoes, unpeeled, scrubbed, and cut into 1/4-inch slices
2 tbsp salt
1 clove garlic, peeled and threaded on skewer
1 1/2 tbsp champagne vinegar or white wine vinegar
2 tsp Dijon mustard
1/4 cup olive oil
1/2 tsp ground black pepper
1 small shallot, minced
1 tbsp minced fresh chervil (or extra parsley and tarragon)
1 tbsp minced fresh parsley
1 tbsp minced fresh chives
1 tsp minced fresh tarragon

Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to 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 rimmed baking sheet.

Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.

Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.


I adjust this recipe slightly, as I adore celery, dill and chopped pickles in my potato salad, but the method I keep the same. The magazine also has variations: "French Potato Salad with Arugula, Roquefort, and Walnuts," "[FPS] with Fennel, Tomato, and Olives," and "[FPS] with Radishes, Cornichons, and Capers." I haven't tried any of them, but I'll post them if anyone wants.

Thank you for all the suggestions and recipes and, of course, the lively discussions!

[Rainey]

All these fascinating variations make me so glad I asked! This is one I will definitely be trying.
_________________
God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[Dairy_Queen]

[DrMell]

Thank you Feste, that sounds wonderful!

I heart Cook's Illustrated.

[Dawna]

As a proud owner of every issue of Cooks Illustrated, I'm sort of shocked that I haven't tried this out. Well, as soon as the weather sorts itself out, this is at the top of my to-do list!