•1 bunch scallions, sliced
•1 tbsp tarragon vinegar
•2 tsp Dijon mustard
•2 tbsp olive oil
•100g thick mayonnaise
•Flaked sea salt and freshly ground black pepper
•900g new potatoes, such as Jersey Royals or Charlotte,
•washed or scrubbed
•1 bunch chopped fresh tarragon
•1 large shallot, finely chopped
1 Cook the potatoes in boiling salted water for 15-20 minutes until just tender. Drain well and, when cooled, cut large potatoes into halves or quarters.
2 Place the potatoes in a mixing bowl with all the ingredients and toss them gently to ensure they’re evenly coated. Serve the salad at room temperature.