Ingredients:

  • 2 lbs (900g) New Potatoes (Waxy type)
  • 3 Large Eggs
  • 2 Tbsp Coarse Salt (for cooking water)
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 3 Tbsp White Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Fresh Lemon Juice
  • 1 small Shallot, very finely minced
  • 1/2 cup (30g) Fresh Parsley, finely chopped
  • 1/4 cup (10g) Fresh Chives, snipped
  • 1 Tbsp Fresh Tarragon, finely chopped
  • 1/2 tsp Granulated Sugar
  • 1 tsp Fine Sea Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt. Bring to a boil, then reduce heat and simmer until just tender when pierced with a fork (do not overcook!).
  2. Hard Boil Eggs: Place eggs in a small saucepan, cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain and plunge into ice water immediately. Peel when cool.
  3. Prepare Potatoes: Drain the potatoes well. While still warm, transfer them to a large mixing bowl. Roughly chop the peeled eggs and add them to the bowl.
  4. Make the Dressing: In a small bowl, vigorously whisk together the olive oil, white wine vinegar, Dijon mustard, lemon juice, minced shallot, sugar, salt, and pepper until emulsified.
  5. Dress While Warm: Pour about three-quarters of the dressing over the warm potatoes and eggs. Gently toss everything together, allowing the warm potatoes to soak up the flavour.
  6. Add Herbs: Fold in the fresh parsley, chives, and tarragon. Taste and adjust seasoning—you might need another pinch of salt or a splash more vinegar.
  7. Rest & Serve: Allow the salad to sit at room temperature for at least 30 minutes before serving to let the flavours marry. Serve at room temperature or slightly chilled.