1. Wash potatoes and place in a medium saucepan. Cover with cold water and bring to a boil over medium-high heat. Lower heat to medium and cook until just tender, 12 to 15 minutes, depending on size. Drain and set aside to cool slightly.

2. While potatoes are cooking, heat the garlic oil in a small skillet over medium-low heat. Add the shallots and garlic and cook, stirring, just until the vegetables are softened and fragrant, about 2 or 3 minutes (do not brown).

3. Scrape the oil, shallots, and garlic into a medium bowl. Whisk in the vinegar and mustard. Set aside.

4. When potatoes are cool enough to handle but still quite warm (after about 15 minutes), cut them in half and add to the bowl with the dressing. Toss very gently to coat. Add the tarragon, chives, and salt, and toss again gently to combine.

5. Arrange the herb salad on 4 plates. Mound the potato salad on the greens, and serve warm or at room temperature.

Source: fresh magazine May, June 2010