Rebecca’s Recipe of the Week: Tarragon, Warm Potatoes | Canalside Community Food

Fresh tarragon is lovely with potatoes. You can augment this salad with hard-cooked eggs or olives, if you like. It’s good on its own, and also as part of a meze spread.

Warm Tarragon and Potato Salad
Serves 4 as a side dish

Ingredients
4 large waxy potatoes
1 medium red onion
zest and juice of 1 large lemon
4 tablespoons olive oil
½ teaspoon salt
several grinds of pepper
20g tarragon leaves, roughly chopped

Preparation
Put the potatoes in a pan with cold water. Bring slowly to the boil and then simmer gently over very low heat until tender. Depending on the size of your potatoes this could take between 30 and 45 minutes. Drain and set aside.

While the potatoes cook, peel the onion and slice it fine. Put the slices in a small bowl and toss with a pinch of salt and a squeeze of lemon juice. Let sit for 10-30 minutes; this will temper the onion and make it less pungent.

Now prepare the dressing: put the lemon zest, remaining lemon juice, olive oil, salt and pepper in a jar and shake vigorously to combine. Taste and add a bit more salt or lemon juice if it’s not to your taste.

Once the potatoes are cool enough to handle but still warm, peel them (if you don’t like the peel) and then cut them into 2cm cubes. Toss them with the dressing and tarragon, and stir in the tempered onion. Eat while warm.

Recipe adapted from Sally Butcher, Persepolis (2011).