Daniel Clifford's Jersey Royal And Tarragon Salad

Ingredients

500g (1lb 2oz) Jersey Royal potatoes
Salt and pepper
1 tbsp honey
1 tbsp wholegrain mustard 
2 tbsp sherry vinegar 
125ml (4fl oz) ground nut oil
1 shallot, finely diced
30 tarragon leaves

Method

Clean the potatoes, put into a saucepan of cold water with a pinch of salt, and bring them to a gentle simmer and cook for about 20 minutes, until the potatoes are tender. Test with a sharp knife. Make a dressing by whisking together the honey, mustard and vinegar. Season with salt and pepper, then slowly add the oil, whisking continuously. Once the potatoes are cool, add the shallot, tarragon leaves and dressing.