members recipes

Great as an accompaniment at barbecues or a main meal.

Ingredients
2 tbsp walnut pieces (optional)
1 tbsp cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
1 tsp honey
flaked sea salt and freshly ground black pepper
900gnew potatoes, washed or scrubbed
1 tbsp chopped fresh tarragon leaves
1 large shallot or red onion, finely chopped
2 tbsp chopped cornichons(optional)

Method
Mix the vinegar, mustard, oils, honey and salt and pepper shaking or blending well until creamy.
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.
4. 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.