Potatoes Tartare

2 pounds small poatoes, fingerlings or new

2 tablespoons capers

2 tablespoons small diced gherkins

1/8 cups chives, finely sliced

1/8 cup flat leaf parsley, finely chopped

1/8 loose, scant cup dill, finely chopped 

3 soft boiled eggs, peeled (cook in simmering water for 10 mins, allow to cool)

sea salt flakes

freshley cracked pepper

for vinaigrette:

1 tablespoon sherry vinegar

2 teaspoons dijon

1 small shallot, finely chopped

2 tablespoons canola oil

1 tablespoon high quality olive oil

  • Cut potatoes in half or quarters, depending on the size.  You want them all to be one or two bites.  Place in a sauce pot, cover with water, season with 1 tablespoon salt, and bring to a boil.
  • Lower heat to a very light bubble and cook poatoes until tender, about 8-12 mins.
  • While the poatoes are cooking, in a small bowl whisk together the sherry vinegar, dijon, and shallot.  While whisking, slowly drizzle in oils.  Set aside.
  • Drain poatoes and allow to cool.
  • in a large bowl mix the herbs, potatoes, cornishons, capers, and vinegrette in a bowl.  Season with sea salt and black pepper to taste.  
  • Cut the eggs into quarter wedges and toss into mixture before serving.


sarah adams