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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.
While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.
Drain potatoes and garlic. Place potatoes 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.
Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.