Recipe for warm potato-tarragon salad
Serves 4
Author Sally Butcher suggests that the salad can also be served with chopped, hard-cooked eggs and olives.
4large yellow or red-skinned potatoesSalt and pepper, to tasteHandful each of fresh tarragon and parsley, leaves coarsely chopped1medium onion, thinly slicedJuice of 1 lemon¼cup olive oil
1. Scrub the potatoes (or peel them if they have thick skins), and cut them into ¾-inch cubes. In a large pot of salted water, bring the potatoes to a boil. Lower the heat and simmer for 10 minutes or until they are cooked through. Drain into a colander.
2. In a bowl, combine the potatoes, herbs, and onion.
3. In another bowl, whisk the lemon, salt, and pepper. Gradually whisk in the oil. Toss the dressing with the salad and taste for seasoning. Add more salt and pepper, if you like. Adapted from “The New Middle Eastern Vegetarian’’
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