Simple French Potato Salad with lots of fresh herbs and no mayo

Serves 6-8
2 pounds fresh red or new potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
2 tablespoons of sea salt
2 large garlic cloves

Dijon Vinaigrette:
1 tablespoon Dijon mustard
¼ cup white wine vinegar
1/3 cup olive oil
¼ teaspoon black pepper

Fresh Herbs to toss:
¼ cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
2 tablespoons fresh chives (or sub green onions), minced

Boil the Potatoes: Place the sliced potatoes in a large saucepan; cover completely with cold water. Sprinkle in salt and bring to a boil. Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar, and pepper in a small bowl. Set aside.

Assemble: Drain potatoes and garlic. Place potatoes in a mostly single layer on a baking sheet to cool. Mince the cooked garlic and add to the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for about 10-15 minutes.

Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

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