Tarragon Potato Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.