Fresh herb potato salad

Indulge in the flavors of fresh herbs combined with tender potatoes in this delectable salad. A burst of culinary delight awaits in every bite!

Ingredients:

• 4 cups 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
• sea salt for seasoning
• 1 tablespoon French whole grain mustard, actually from France
• 1 1/2 tablespoons red wine vinegar
• olive oil as needed
• 2 teaspoons chives, minced
• 2 teaspoons tarragon, minced
• 2 teaspoons savory or thyme, minced
• 1 teaspoon Aleppo pepper

Instructions:

1. Place the potatoes and garlic in a large pot and cover them with cold water, ensuring they are submerged by two to three inches. Season generously with kosher salt.
2. Heat the pot over medium heat until it reaches a boil. Cook the potatoes until a toothpick slides easily into one of the larger pieces, ensuring it doesn't go all the way through. Utilize residual heat for optimal cooking results and to prevent the potatoes from turning mushy.
3. Discard the garlic cloves and place them on a cutting board. Sprinkle a bit of salt on them and use the flat side of a chef's knife to crush them, forming a paste.
4. Transfer the garlic paste to a spacious bowl. Incorporate mustard and red wine vinegar, and season with salt, pepper, and 4 tablespoons of olive oil. Mix thoroughly to create the dressing.
5. While the potatoes are still warm, add them to the dressing and toss gently to coat. Chill the mixture in the refrigerator. The potatoes will absorb the flavors of the oil and vinegar. Taste before serving and adjust seasoning if necessary.
6. If required, add more oil, vinegar, salt, or pepper. Introduce the herbs into the salad and serve.

Summary:

• Calories: 591 kcal
• Fat: 11 g
• Protein: 15 g
• Carbs: 114 g
• Potassium: 2763 mg
• Magnesium: 170 mg