French Potato Salad with Parsley

adapted from Cook’s Illustrated Summer Grilling issue

1 1/2 pounds new red potatoes, sliced 1/4 inch thick
1 ½ tablespoons salt
1 clove garlic
1/3 cup olive oil
1 tablespoon white wine vinegar
1 ½ teaspoon dijon mustard
1 ½ tablespoons shallot (I skipped because I didn’t have one)
1/4 cup parsley, or mix of parsley, chives and fresh tarragon

Put the sliced potatoes in a pan with 5 cups cold water and salt, bring to a boil and simmer potatoes, uncovered until tender but still firm, about 5 minutes. While they are boiling, spear garlic with a fork and put in the boiling water for about 45 seconds (to slightly blanch) then run under cold water and set aside. Drain potatoes, reserving 3 tablespoons of cooking water. Put the potatoes close together in a single layer in a lasagna pan.

Mince garlic. Whisk with reserved potato cooking water, oil, vinegar, mustard and pepper in a small bowl until combined. Drizzle over warm potatoes and let stand 10 minutes.

Put potatoes in a large serving bowl, add parsley and shallot (if using) and mix gently with a rubber spatula to combine. Serve immediately.