Published April 18, 2007.
We wanted a French potato salad recipe that would be pleasing not only to the eye but to the palate. The potatoes would have to be tender but not mushy, and the flavor of the vinaigrette would have to penetrate the relatively bland potatoes. To fulfill these potato salad recipe requirements, we sliced the potatoes before boiling them, eliminating torn skins and broken slices. Then we poured a vinaigrette flavored with mustard and garlic over warm potatoes spread on a sheet pan, folding in fines herbes before serving.
If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.
This recipe was published in our cookbook The Best Light Recipe.
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