Olive Magazine
Tarragon Potato Salad Recipe

New potatoes and tarragon

Published: June 13, 2019 at 5:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Try this vibrant side dish with golden roasted spuds, crunchy radishes, peppery rocket and baby spinach from 26 Grains in Covent Garden

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal255
fat17.3g
saturates2.5g
carbs18.9g
sugars2.3g
fibre3.3g
protein4.3g
salt0.6g
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Ingredients

  • 250g new potatoes, halved
  • olive oil
  • 1 clove garlic, finely chopped
  • a handful radishes, thinly shaved with a mandoline
  • a handful rocket

TARRAGON DRESSING

  • 20g rocket
  • 20g baby spinach
  • 1 tsp Dijon mustard
  • 2 tsp capers
  • ½ a bunch tarragon
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the new potatoes with some olive oil, the garlic and seasoning in a roasting tin. Roast for 20-30 minutes or until golden and crisp.

  • STEP 2

    To make the tarragon dressing, put all of the ingredients and 1 tbsp of water into a blender or food processor. Whizz until smooth – it should be rich, green in colour and thick. Season and add a little more lemon juice, if it needs it.

  • STEP 3

    Cover the base of two plates with the dressing. Divide the potatoes between them and top with the radishes, rocket leaves and a light drizzle of olive oil.

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