Tarragon Potato Salad
- serves 4
Laura Calder's French interpretation of this classic salad is refined and subtle.
4 lb(s) Yukon Gold or Charlotte potatoes
½ cup white wine
2 Tbsp red wine vinegar
2 pink shallots, sliced into very thin rings
2 handful of torn fresh tarragon and chives
2 tsp Dijon mustard
¼ cup grape-seed or olive oil
1 pinch salt and pepper
1. Put the potatoes in a pot and cover with cold water. Salt, bring to a boil, and cook until tender. The time required will depend on the size of the potatoes. When they are tender to a fork, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
2. While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate five minute. Drain thoroughly. Add the shallots to the potatoes with the herbs. Stir the mustard into the oil, and pour over. Season with salt and pepper. Toss, and serve.