"If you like a good kick of mustard, you'll love this combination. It's also well flavoured with tarragon, used in the dressing and as a garnish"
Ingredients
3 lb small new or salad potatoes
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
3 Tbsp vegetable or olive oil
6 Tbsp chopped red onion
1/2 cup mayonnaise
2 Tbsp fresh tarragon, or 1 1/2 tsp dried
1 celery stick, thinly sliced
salt and ground black pepper
celery leaves, to garnish
tarragon leaves, to garnish
Variations
When available use small red or even blue potatoes to give a nice colour to the salad.
Method
- Cook the potatoes in their skins in boiling salted water for about 15-20 minutes, until tender. Drain well.
- Mix together the vinegar and mustard, then slowly whisk in the oil.
- When the potatoes are cool enough to handle slice them into a large bowl.
- Add the onion to the potatoes and pour the dressing over them. Season and toss gently to combine. Leave to stand for about 30 minutes.
- Mix together the mayonnaise and tarragon. Gently stir into the potatoes along with the celery. Serve garnished with celery leaves and tarragon.
Source
Potato, Sally Mansfield p.112.