1 tbsp tarragon  vinegar

2 tsp Dijon mustard

2 tbsp olive oil

2 tbsp sunflower oil

1 tsp maple syrup

flaked sea salt and freshly ground black pepper

900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed

1 tbsp chopped fresh tarragon leaves

2 tbsp chopped cornichons or gherkins (optional)

Serves - 4


Place the vinegar, mustard, oils, maple syrup and salt and pepper in a screw-top jar or in the bowl of a small hand blender.

Shake or blend well until creamy. Add more seasoning if preferred.

Cook the potatoes in boiling salted water for about 15-20 minutes until just tender.

Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.

Place the potatoes in a mixing bowl with the tarragon, cornichons or gherkins, if using, and toss in as much or as little of the dressing as you want.

Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.

Recipe adapted from: Good Food
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