French Potato Salad With Dijon Mustard And Fines Herbes

1. Place potatoes and salt in large saucepan and add water to cover by 1 inch; 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 running 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.
2. 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.
3. 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.

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.

TO MAKE AHEAD: Follow recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring salad to room temperature, then add shallots and herbs.

FRENCH POTATO SALAD WITH ARUGULA, ROQUEFORT, AND WALNUTS
Omit herbs and toss dressed potatoes with 1⁄2 cup walnuts, toasted and coarsely chopped, 4 ounces Roquefort cheese, crumbled, and 3 ounces baby arugula, torn into bite-size pieces (3 cups) along with the shallots in step 3.

FRENCH POTATO SALAD WITH FENNEL, TOMATO, AND OLIVES
When chopping the fennel fronds for this variation, use only the delicate wispy leaves, not the tough, fibrous stems to which they are attached.
Trim stalks and fronds from 1 small fennel bulb; roughly chop and reserve 1⁄4 cup fronds. Halve bulb lengthwise; using paring knife, core 1 half of bulb, reserving second half for another use. Cut half crosswise into very thin slices. Omit chervil, chives, and tarragon, and increase parsley to 3 tablespoons. Toss dressed potatoes with fennel, 1 tomato, peeled, seeded, and diced medium, and 1⁄4 cup oil-cured black olives, pitted and quartered, along with shallots and parsley in step 3.

FRENCH POTATO SALAD WITH RADISHES, CORNICHONS, AND CAPERS
Omit herbs and substitute 2 tablespoons minced red onion for shallot. Toss dressed potatoes with 2 thinly sliced red radishes, 1⁄4 cup capers, rinsed and drained, and 1⁄4 cup cornichons, thinly sliced, along with red onion in step 3.