Ingredients:
10 pcs. baby potatoes
75 g chopped red onion
2 Tbsp chopped fresh tarragon or ½ tsp dried tarragon
½ cup thinly sliced celery
A pinch of salt and pepper
2 Tbsp mayonnaise
For the dressing
2 Tbsp white wine vinegar or wine vinegar
1 Tbsp Dijon-style mustard
3 Tbsp vegetable or olive oil
For the mayonnaise
Yield: 200 ml
2 pcs. egg yolk, preferably pasteurized
3 ml vinegar
A pinch of salt
A pinch of dry mustard
A pinch of cayenne
170 ml corn oil
½ sliced lemon
Procedure:
- Wash the baby potatoes and celery. Drain the excess water using a colander to reduce bacterial contamination.
- Chopped thinly the red onions, tarragon and celery.
- Cook the unpeeled potatoes in boiling salted water for 15 – 20 minutes until tender. Drain and let it cool.
- To prepare the dressing, mix in a bowl the vinegar and mustard until the mustard dissolves. Gently whisk the dressing with oil.
- Place the baby potatoes in large bowl and pour the dressing.
- Add the onion to the potatoes. Season with salt and pepper, and then toss gently to combine. Let it stand for at least 30 minutes.
- To prepare the mayonnaise, place the egg yolks in a bowl and beat well. Then slowly pour the oil until the emulsion forms. Mix together the salt, dry mustard and cayenne to the bowl. Finally, squeeze the lemon and beat its juice to the mixture.
- In another bowl, mix together 2 Tbsp. of mayonnaise and tarragon. Pour the dressing to the potatoes. Add the celery and gently stir the salad, then serve.