This is my go-to potato salad recipe. It’s lighter than the mayo-based ones, delicious warm or cold and the tarragon levels it up a bit. I’ve made it for weddings and it’s a great way to get some sustenance in your tum-tum while you’re indulging in alcoholic beverages. The recipe calls for baby potatoes, olive oil, capers, mustard, tarragon, chives, garlic and lemon juice. That’s it.
*And depending on how sassy I’m feeling, I will also add olives, parmesan cheese, chives and a dash of paprika or sesame oil.
TAKES: 30 min
MAKES: 4 serves
INGREDIENTS
1 bag (3 lbs) of baby potatoes or fingerling, boiled and halved
1 bunch of fresh tarragon diced
2-3 tbsp of capers, diced
A few chives diced
1 lemon, juiced (rice vinegar is also lovely in this)
3-4 large glugs of olive oil
1 splash of sesame oil
1-2 tbsp of dijon mustard
2-3 garlic cloves, mashed
Salt and pepper to taste
*a dash of paprika (optional)
*1 cup of Nicoise olives, diced (optional)
INSTRUCTIONS
Boil the baby potatoes in salted water. Drain, let cool and then cut each potato in half.
Place the potatoes, chives, capers, and half of the tarragon, into a large bowl. (The other half of the tarragon will be blended with the olive oil to make the aioli).
In your blender, slowly mix the olive oil, sesame oil, mustard, lemon juice, garlic, and the remaining tarragon until it's smooth, and to your taste. (I prefer to use an emulsion hand blender but you could just as easily mash this with a fork in a jar.)
Pour this over the potato mixture, add salt and pepper and then mix thoroughly.
Taste test, adjust flavours accordingly and cool in the fridge until party time.
*for bonus points, throw on some freshly chopped parsley right before serving.
*or add a touch of honey if the aioli needs some sweetness to balance out the acid and salt.
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