Place potatoes and salt in large pan, cover with water andbring to boil over high heat, then reduce heat to medium.

Put peeled garlic into simmering water and partially blanch, about 45 seconds.

Immediately run garlic under cold tap water to stop cooking and set aside.

Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes.

Drain potatoes, reserving 1/4 cup cooking water. Put hot potatoes back into the pot they were cooked in.

Press garlic through garlic press or mince by hand.

Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, lemon juice and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes and gently mix; let stand 10 minutes.

Toss shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Taste and correct seasoning with salt and pepper if needed. Serve immediately.

For best flavor, serve the salad warm or at room temperature. To make ahead, follow the recipe through step 7 and then cover with plastic wrap and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs and toss gently to combine.