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
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Cook the potatoes in their skins in boiling salted water for about 15-20 minutes until tender. Drain well.
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Mix together the vinegar and mustard, then slowly whisk in the oil.
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When the potatoes are cool enough to handle, slice them into a large bowl.
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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.
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Mix together the mayo and tarragon. Gently stir into the potatoes, along with the celery. Serve garnished with celery leaves and tarragon.