Potato salad with walnuts and tarragon
4 servings
20 minutes
Potato salad with walnuts and tarragon is a harmony of textures and flavors, combining the tenderness of young potatoes, the crunch of walnuts, and refreshing notes of tarragon. This recipe has roots in European cuisine, where the simplicity of ingredients is enriched by a skillful dressing. Roasted nuts add a warm nutty depth, while the sweet mustard-honey dressing balances the spiciness. Cornichons and shallots provide a zesty sharpness, making the dish rich and expressive. The salad can be served warm or at room temperature; it is perfect as a standalone dish or a side for meat and fish. It attracts with its lightness and richness at the same time—a true delight for lovers of refined flavors.
1
Preheat the oven to 200 degrees. Spread the nuts on a baking sheet and bake for a few minutes until golden brown. Let cool.
- Crushed walnuts: 2 tablespoons
2
In a blender, mix vinegar, mustard, olive oil, walnut oil, honey, salt, and pepper. Whisk until smooth and add more salt and pepper if needed.
- Apple cider vinegar: 1 tablespoon
- Dijon mustard: 2 teaspoons
- Extra virgin olive oil: 2 tablespoons
- Walnut oil: 2 tablespoons
- Honey: 1 teaspoon
- Sea salt: to taste
- Freshly ground black pepper: to taste
3
Thoroughly wash the young potatoes and boil in salted boiling water for 15-20 minutes until cooked. Slightly cool and cut into quarters.
- New potatoes: 900 g
4
Transfer the potatoes to a bowl and add tarragon, nuts, finely chopped shallots, and finely chopped gherkins.
- Chopped tarragon leaves: 1 tablespoon
- Crushed walnuts: 2 tablespoons
- Shallot: 1 piece
- Cornichons (gherkins): 3 pieces
5
Drizzle with dressing and mix well. Serve warm or at room temperature.
