Ingredients
1 pound baby red potatoes1 pound baby yellow potatoes1 garlic clove1/4 cup olive oil2 tablespoons champagne vinegar or white wine vinegar2 teaspoons Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper1 shallot, finely chopped1 tablespoon each minced fresh chervil, parsley and chives1 teaspoon minced fresh tarragon
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add garlic; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, oil, vinegar, mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in remaining ingredients. Serve warm or at room temperature.
