Ingredients
8 ounces (225 g) small potatoes, skin on
1 tablespoon cider vinegar
1/4 cup (60 ml) whipping cream (35 percent butterfat)
2 tablespoons Dijon mustard
1 French shallot, finely chopped
Leaves from 2 sprigs tarragon, finely chopped
Salt and pepper
Preparation
Step 1
Boil the potatoes as you would normally, drain them, and immediately pour the vinegar over them. Let them cool off for 5 to 10 minutes.
Step 2
Whip the cream gently just to thicken it. Fold in the mustard, shallot, and tarragon. Season with salt and pepper.
Step 3
When the potatoes have cooled, toss them gently with the cream. Add more salt and pepper to taste.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
