Fingerling Potato Salad With Gribiche

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Washington Post


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1 pound fingerling potatoes, cleaned

1 tablespoon kosher salt, for the potato cooking water

1 large egg yolk

2 tablespoons stone-ground mustard

1 cup olive oil

1/3 cup sherry vinegar

5 large hard-cooked eggs, peeled and coarsely chopped (see NOTE)

Leaves from 2 to 3 stems tarragon, finely chopped (1 tablespoon)

Leaves from 2 stems flat-leaf parsley, finely chopped (1 tablespoon)

6 to 7 stems chives, finely chopped (1 tablespoon)

1 teaspoon freshly ground black pepper

2 tablespoons chopped cornichons or pickles

1 tablespoon chopped capers, drained

Sea salt

Cloves from 2 heads of black aged garlic (see headnote; may substitute cloves from 2 heads of roasted garlic)


2 tablespoons olive oil

Pinch kosher salt

Small tarragon leaves, for garnish

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