Categories: Salad

Ingredients

• 3 lb small new potatoes
• 2 tbsp white wine vinegar
• 1 tbsp Dijon
• 3 tbsp vegetable oil
• 6 tbsp chopped red onion
• 1/2 cup mayo
• 2 tbsp fresh chopped tarragon
• 1 celery stick, thinly sliced
• salt and pepper
• celery leaves, to garnish
• tarragon leaves, to garnish

Directions

1. Cook the potatoes in their skins in boiling salted water for about 15-20 minutes until tender. Drain well.

2. Mix together the vinegar and mustard, then slowly whisk in the oil.

3. When the potatoes are cool enough to handle, slice them into a large bowl.

4. Add the onion to the potatoes and pour the dressing over them. Season, then toss gently to combine. Leave to stand for at least 30 minutes.

5. Mix together the mayo and tarragon. Gently stir into the potatoes, along with the celery. Serve garnished with celery leaves and tarragon.

Email to a friend | Print this recipe | Back