Provincial Potato Salad

Recipe by velorutionista
READY IN: 35mins




  • 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.
  • 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).
  • Continue to simmer spuds till tender, about 5 minutes. Don't over cook or they will totally fall apart in the salad.
  • Drain spuds, reserving 1/4 cup cooking liquid. Spread potatoes out on a rimmed baking sheet to cool.
  • Mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste.
  • Drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes.
  • GENTLY transfer potatoes to serving bowl. Top with herbs and shallots, stir gently till well combined. Serve immediately or chill and serve cold.