This Garlic and Tarragon Potato Salad is definitely a family favourite and it's even better when the potatoes are from the garden. You may find this hard to believe but new potatoes are almost the same price as fresh cod here in France! Yes, it's definitely something we have to grow here. For this potato salad there is no need to scrape the potatoes so it's easy to make this ahead.
Start with the potatoes.
A few of my potatoes were garden fork scarred from digging up. It doesn't matter for this dish as I slice them before they are cooked and any bad bits can be discarded then.
Boil the potatoes for about 15 minutes until just tender. Drain them and return them to the pan with some crushed garlic.
The garlic loses some of its harsh flavour in the heat of the pan. Leave the potatoes while you chop the tarragon and the rest of the ingredients.
Tarragon is my favourite herb and I love it with chicken and mushroom dishes. I think it makes a great change from chives for this potato salad. Strip the leaves from the stems and chop.
In a large bowl combine the potatoes, garlic, shallots, creme fraiche, mayonnaise, tarragon and seasoning.
This potato salad is best served warm with grilled chicken or a barbecue.
- 750 g new potatoes
- 2 garlic cloves crushed
- 4 shallots or 1/2 red onion finely chopped
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp chopped fresh tarragon
- 3 tbsp mayonnaise
- 3 tbsp creme fraiche
- Cut the potatoes into about 1cm slices and boil for about 15 minutes until tender.
- Drain the potatoes and return to the pan with the garlic.
- In a large bowl combine the potatoes with the remaining ingredients.
- Serve the potato salad warm.