Baby new potato salad with tarragon, chive and caper dressing

Transport yourself to Southern Italy with roasted baby new potatoes that are slathered with sour cream, chopped chives and fresh tarragon. The perfect side dish for a Summer lunch, pair with Burrata and sticky roast cherry tomatoes (pictured below, view the recipe here).


  • 1kg baby new potatoes, halved if large

  • 1 tbsp olive oil

  • sprinkle of salt

  • 150ml soured cream

  • 1 tbsp Dijon mustard

  • ½ pack tarragon, chopped

  • 1/2 pack chives, chopped

  • ½ small pack parsley, chopped

  • zest and juice ½ lemon

  • 1 tbsp small capers, rinsed and chopped small


  1. Heat oven to 220C/200C fan/gas 7.

  2. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 10 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.

  3. Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.

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