Potato Salad and Walnut Dressing

Ingredients for  6  Servings

• 2 tbsp

  Walnut pieces
• 1 tbsp

  Tarragon or cider vinegar
• 2 tsp

  Dijon mustard
• 2 tbsp

  Olive oil
• 2 tbsp

  Walnut oil
• 1 tsp

  Runny honey
• -

  Salt and freshly ground black pepper
• 900g

  New potatoes, washed or scrubbed
• 1 tbsp

  Chopped fresh tarragon leaves
• 1

  Large shallot, finely chopped
• 2 tbsp

  Chopped cornichons or gherkins (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 30 minutes

Method

1. Place the walnuts 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.
2. 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.
3. 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.