Potato Salad with Walnuts and Tarragon
Salads • European
Description
Potato Salad with Walnuts and Tarragon
Ingredients
- Walnuts 2 tablespoons
- Apple Cider Vinegar 1 tablespoon
- Dijon Mustard 2 teaspoons
- Olive Oil 2 tablespoons
- Walnuts 2 tablespoons
- Honey 1 teaspoon
- Ocean salt to taste
- Ground Black Pepper to taste
- New Potatoes 30 oz
- Chopped Sage Leaves 1 tablespoon
- Shallot 1 piece
- Cornichons 3 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Spread the walnuts on a baking sheet and place in the oven for a few minutes until golden brown. Let cool.
Step 2
In a blender, combine the vinegar, mustard, olive oil, walnut oil, honey, salt, and pepper. Blend until smooth and add more salt and pepper if necessary.
Step 3
Rinse the new potatoes well and boil in salted water until tender, about 15-20 minutes. Slightly cool and cut into quarters.
Step 4
Transfer the potatoes to a bowl and add the tarragon, walnuts, finely chopped shallot, and finely chopped cornichons.
Step 5
Drizzle with the dressing and mix well. Serve warm or at room temperature.
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