New-Potato Salad With Herb & Lemon Dressing - cooking recipe

Ingredients

1 1/4 lbs new potatoes, well scrubbed
2 tablespoons chopped tarragon leaves
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped chives
1/2 lemon, finely grated zest
FOR THE DRESSING
1 teaspoon coarse grain mustard
1 teaspoon Dijon mustard
1 teaspoon clear honey or 1 teaspoon superfine sugar
2 tablespoons light olive oil

Preparation

Put the potatoes in a pan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain in a colander under running water until cooled, then leave until cold.
For the dressing, whisk the mustards, honey and juice in a large bowl. Gradually whisk in 2 tbsp olive oil, until emulsified and glossy.
Cut the potatoes in half and put in the bowl with the dressing. Add the herbs and lemon zest. Season with lots of freshly ground black pepper and a good pinch of salt, then toss well.