Potato Salad

Potato Salad
  • Author: Jo Pratt

Delight your taste buds with this flavorful and satisfying walnut potato salad recipe. The combination of tender new potatoes, tangy tarragon, crunchy walnuts, and zesty Dijon dressing creates a harmony of textures and flavors that will surely impress your family and friends. Experience the joy of preparing and indulging in this delectable dish that is perfect for any occasion.

— Constant Cookbook

Ingredients

  • 2 tbsp walnut
  • 1 tbsp tarragon
  • 2 tsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp walnut oil
  • 1 tsp honey
  • 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
  • 1 large shallot
  • 2 tbsp chopped cornichons or gherkins

Instructions

  • If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
  • Place the vinegar, mustard, oils, honey 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, shallots, cornichons or gherkins and walnuts, 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.

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Cook Time

30M

Prep Time

PT30M

Yield

4-6

Nutrition

  • Calories: 220kcal
  • Carbohydrate Content: 25g
  • Fat Content: 11g
  • Fiber Content: 3g
  • Protein Content: 4g
  • Saturated Fat Content: 1.5g
  • Sugar Content: 3.5g