Ingredients
3lbred potatoescut into ¾-inch cubes
⅓cupolive oil
3tbsplemon juicefreshly-squeezed
3smallgarlic clovespressed or minced
2tspdijon mustard
1tspfine sea salt
½tspblack pepperfreshly-cracked
1shallotpeeled and finely chopped
⅓cupfresh parsleyfinely-chopped
3tsbpfresh French herbsfinely-chopped, (rosemary, chives, tarragon, thyme, dill, or a combo)
Preparation
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5 to 8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander and let cool for 20 to 30 minutes.
Meanwhile, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper in a bowl until evenly combined.
Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, shallot and fresh herbs. Toss gently until evenly combined.
Taste and season with additional salt and pepper if needed, to taste. Cover the bowl and refrigerate for 1 to 2 hours to chill.
Serve chilled, or refrigerate in a sealed container for up to 3 days.
