Fingerling Potato Salad With Gribiche

Step 1

1 For the potatoes: Place the potatoes in a large pot; cover with water and bring to a boil over high heat

Step 2

2 Add the salt, stirring to dissolve

Step 3

3 Reduce the heat to medium-low and cook uncovered for 30 to 45 minutes, or until the potatoes are soft all the way through

Step 4

4 Use a slotted spoon to transfer to a large plate; tear the potatoes into randomly sized chunks

Step 5

5 Let cool, then cover loosely and refrigerate until ready to serve

Step 6

6 For the gribiche: Combine the egg yolk and mustard in a medium bowl

Step 7

7 While whisking, slowly add the oil to form a smooth thick mayonnaise

Step 8

8 Add the vinegar, eggs, herbs, pepper, cornichons or pickles and the capers, stirring until just combined

Step 9

9 Season with salt to taste

Step 10

10 Cover and refrigerate until ready to serve

Step 11

11 To assemble: Puree the black garlic cloves in a mini food processor, adding a little water as needed to make the mixture pourable

Step 12

12 Transfer to a squeeze bottle, if desired

Step 13

13 When ready to serve, drizzle some of the gribiche on a large serving platter

Step 14

14 Drizzle the potatoes with the oil and season with the salt, tossing to mix well, then scatter the potatoes evenly on top of and around the gribiche

Step 15

15 Garnish the dish with drops of the black garlic puree and tarragon leaves

Step 16

16 NOTE: To hard-cook eggs, place them in a large saucepan and add enough cold water to cover them by an inch or two

Step 17

17 Place over medium heat, and heat just until the water begins to bubble gently but does not boil

Step 18

18 Reduce the heat to medium-low or low and cook for 9 minutes (or for 12 to 15 minutes from when you began to heat the eggs)