Here are our lovely homegrown new potatoes again, this time in a warm spring salad. Use small new potatoes for this salad, along with spring’s first tender asparagus. The salad is napped with extra-virgin olive oil, a little vinegar, and fresh tarragon, rather than a cloying mayonnaise. You can serve it at room temperature, but it’s best warm. If you don’t have room for a garden, try growing fresh herbs in a pot on your windowsill. Fresh tarragon makes all the difference in this recipe.
- Yield: 6 Servings
- 18 to 20 small new potatoes, whole or halved
- 1 tbsp extra-virgin olive oil, plus (¼ cup/60 ml)
- 2 shallots, finely chopped
- 1 lb (455 g) asparagus, trimmed and cut into 2-in/12-mm diagonal pieces
- 1 tsp salt
- ½ tsp freshly ground pepper
- 1 tbsp sherry vinegar
- 1 tbsp finely chopped fresh tarragon
- In a covered steamer over simmering water, cook the potatoes for 10 to 15 minutes, or just until tender.
- Meanwhile, in a medium sauté pan, heat the 1 tbsp olive oil over medium heat just until shimmering. Add the shallots and sauté until translucent, about 3 minutes. Add the asparagus, salt, and pepper. Cover and cook for 2 to 3 minutes, or until crisp-tender.
- Drain the potatoes and transfer to a large bowl. Add the asparagus mixture, then the ¼ cup/60 ml olive oil, the vinegar, and tarragon. Toss to combine. Taste and adjust the seasoning and serve at once.