Riverford Wicked Leeks
Warm potato salad with tarragon and caper dressing recipe image

Print Warm potato salad with tarragon and caper dressing

Tarragon is often overlooked in favour of mint, basil or coriander, but it's flavour, somewhere between vanilla and anise, adds a piquant complexity to this hearty summer potato salad. Eat this as an accompaniment at picnics or barbecues, or as a side to grilled mackerel or trout.


  • 800g salad potatoes, scrubbed, cleaned & cut in half
  • 1 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp capers, soaked in a bowl of water for 10 mins, then drained & roughly chopped
  • 1 tbsp fresh tarragon leaves, chopped
  • 5 tbsp olive oil
  • 100g sheep’s milk cheese, crumbled
  • Salt & pepper


  1. In a large pan of salted boiling water, cook the potatoes until just tender, about 10-12 minutes. Drain.
  2. Whisk all of the remaining ingredients, apart from the cheese, together in a bowl. Season well.
  3. Add the potatoes while still warm and toss together to coat in the dressing.
  4. Transfer to a serving dish and sprinkle over the cheese.
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