Try preparing this potato salad with a honey and mustard dressing
500g (1lb 2oz) Jersey Royal potatoesSalt and pepper1 tbsp honey1 tbsp wholegrain mustard 2 tbsp sherry vinegar 125ml (4fl oz) ground nut oil1 shallot, finely diced30 tarragon leaves
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.
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