Potato salad


  • 2 tbsp chopped cornichons or gherkins (optional)
  • 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
  • flaked sea salt and freshly ground black pepper
  • 1 tsp honey
  • 2 tbsp walnut oil
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • + 4 more ingredients
    • 1 tbsp tarragon or cider vinegar
    • 2 tbsp walnut pieces (optional)
    • 1 tbsp chopped fresh tarragon leaves
    • 1 large shallot, finely chopped

1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts. 2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small han...

View full recipe at SpringPad


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