1. Slice potatoes into 1/4" thick rounds. Place potatoes, salt, and cold water in saucepan; bring to simmer and reduce heat so spuds don't boil. 2. Thread garlic clove on a skewer and stick in simmering potato water for 45 seconds, then immediately run garlic under cold water (blanching the garlic mellows the flavor in the salad quite nicely). 3. Continue to simmer spuds till tender, about 5 minutes. Don't over cook or they will totally fall apart in the salad. 4. Drain spuds, reserving 1/4 cup cooking liquid. Spread potatoes out on a rimmed baking sheet to cool. 5. Mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste. 6. Drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes. 7. GENTLY transfer potatoes to serving bowl. Top with herbs and shallots, stir gently till well combined. Serve immediately or chill and serve cold. ---------------------------------------------------------------------------
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