Summer salad with new potatoes, chervil leaves and tarragon
4 servings
30 minutes
A summer salad of young potatoes, chervil leaves, and tarragon is an exquisite blend of freshness and simplicity from traditional Italian cuisine. Italians are known for skillfully combining simple ingredients to create dishes that amaze with their harmony of flavors. Tender young potatoes absorb the aroma of white wine vinegar and extra virgin olive oil, while chervil and tarragon add a refined herbal note with a hint of sweetness. This salad is perfect as a standalone dish for summer picnics or as a side to delicate meat or fish. It is served warm to enhance the flavor nuances, with freshly ground pepper adding a touch of spice. Its simple preparation and elegant taste make this salad a great choice for a light lunch or dinner outdoors.
1
Cut small potatoes in half or into 4 pieces and boil in salted water until cooked. Drain.
- New potatoes: 1 kg
- Coarse salt: to taste
2
In a large bowl, mix vinegar, salt, and olive oil. Whisk and add pepper. Then add chopped herbs.
- White wine vinegar: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Chervil leaves: 2 tablespoons
- Chopped tarragon leaves: 2 tablespoons
- Freshly ground black pepper: to taste
3
Add warm potatoes and vinaigrette, mix, and serve.
- New potatoes: 1 kg
- White wine vinegar: 0.3 glass
- Extra virgin olive oil: 2 tablespoons
- Chervil leaves: 2 tablespoons
- Chopped tarragon leaves: 2 tablespoons
- Freshly ground black pepper: to taste
