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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe uses tarragon, honey and mustard to create a gorgeous potato salad. Ingredients:
2 tablespoons walnut pieces (optional) |
1 tablespoon cider vinegar |
2 teaspoons dijon mustard |
2 tablespoons olive oil |
2 tablespoons walnut oil |
1 teaspoon honey |
flaked sea salt & freshly ground black pepper |
2 lbs new potatoes, scrubbed |
1 tablespoon chopped fresh tarragon leaves |
1 large shallot, finely chopped |
2 tablespoons cornichons, chopped (optional) |
Directions:
1. If you're using the walnuts, place in a hot oven about 400F for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons and walnuts, if using, and toss in as much or as little of the dressing as you want.
5. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.
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