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Potato Salad with Lemon Herb Dressing
18-24 new potatoes, scrubbed ¼ cup cream 2-3 tbsp lemon juice 1 tsp dijon mustard 2 tbsp chopped fresh tarragon 2 tbsp chopped fresh mint
© Annabel Langbein Media
Place potatoes in a pot and cover with cold water. Lightly salt. Bring to the boil and simmer gently for about 10 minutes until just tender. Drain and cool.
Combine cream, lemon juice and dijon mustard. Toss through the cooled potatoes and season well. Just before taking to the table, mix through chopped fresh tarragon and chopped fresh mint. Serve salad at room temperature.
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