Roast new potato salad with caper & tarragon dressing

• baby new potatoes↗1kg g

  halved if large

• rapeseed oil↗1 tbsp tbsp
• soured cream↗150ml ml
• Dijon mustard↗1 tbsp tbsp
• tarragon pack½

  chopped

• parsley pack↗½

  chopped

• zest and juice ½ lemon
• small caper↗1 tbsp tbsp

  rinsed

Step-by-step instructions

1. 1

   Heat oven to 220 °C/200 °C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 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.

2. 2

   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.