"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for FRENCH POTATO SALAD with DIJON, by , is from Best of the Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tested by Kathryn Wickstrom


2 lbs small red potatoes or, combo of red and white, unpeeled, sliced 1/4 inch thick.

2 TBS salt

1 Garlic clove, peeled and threaded on skewer

1/4 C EVOO

1.5 TBS white wine vinegar or Champagne vinegar

2 tsp Dijon mustard

1/2 tsp pepper

1 small shallot, minced

1 TBS minced fresh chervil (if not available, substitue an additional 1/2 TBS of minced parsley and additional 1/2 tsp of tarragon).

1 TBS minced fresh parsley

1 tsp minced fresh tarragon


1. Place potatoes in large saucepan, add water to cover by 1 inch, and bring to boil over high heat.

2. Add salt, reduce heat to simmer, and cook until potatoes are tender and paring knife can be slipped in and out of potatoes with little resistance, about 6 minutes.

3. While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds.

4. Remove garlic and run under cold running water, then remove from skewer and mince.

5. Reserve 1/4 C cooking liquie, drain potatoes and arrange in tight single layer in rimmed baking sheet.

6. Whisk oil, minced garlic, vinegar, mustard, pepper, and reserved liquid together in bowl, then drizzle over potatoes.

7. Let potatoes sit until flavors meld, about 10 mins. (May be refrigerated for up to 8 hours; return to room temperature before serving).

8. Transfer potatoes to large bowl.

9. Combine shallot and herbs in small bowl, then sprinkle over potatoes and gently toss to coat using rubber spatula.

10. Serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes, start to finish




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