It is that time of year, potato salad season. You will see many, everyones will be the best and in the end you will make your grandmothers. I will too with boiled eggs on top and all but I also like to make a vinegar type potato salad because I like them just as well. The one thing I do hear is I boil the garlic with the potatoes. It permeates the potatoes with its flavor and it is soft so I can mash it with salt and whisk it into the dressing. Sometimes I can't help myself and add a dollop of mayo to the finished dish just for good measure. —thirschfeld
4 to 6
yukon gold potatoes cut into wedges from golf ball size potatoes
3 to 4
cloves of fresh garlic, peeled and bruised or smashed but not to bits
kosher salt for the cooking water
sea salt for seasoning
French whole grain mustard, actually from France
Add the potatoes and the garlic to a large pot. Cover them with cold water by two to three inches. Add a good dose of kosher salt.
Bring the pot to a boil over medium heat and cook the potatoes until a toothpick inserted into one of the larger wedges easily pierces the potato but not all the way to the middle. You want to use your friend carry over cooking here. It will keep the potatoes from becoming pasty.
Remove the garlic cloves and place them onto a cutting board. Add a pinch of salt to them and using the wide side of a chefs knife smear them onto the board then use the blade to scoop the paste up.
Put the paste into a large bowl that will easily hold all the potatoes. Add the mustard and red wine vinegar. Season it with salt and pepper then stir in 4 tablespoons of olive oil. Stir the dressing.
While the potatoes are still warm add them to the dressing and stir them to coat. Put them into the fridge to cool. The potatoes will suck all the oil and vinegar up like a sponge so before you serve it taste it.
Add more oil, vinegar or salt and pepper if needed. Stir in the herbs and serve.