Fresh Herb Potato Salad

• 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
• kosher salt for the cooking water
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add more oil, vinegar or salt and pepper if needed. Stir in the herbs and serve.

gold potatoes, garlic, kosher salt, salt, grain mustard, red wine vinegar, olive oil, chives, tarragon, thyme, pepper

Taken from food52.com/recipes/18175-fresh-herb-potato-salad (may not work)