Warm Tarragon Potato Salad

Serves 4-6

For all ingredients, please consider using those that have been grown organically.

2 pounds yellow fleshed potatoes such as Yukon Gold or fingerlings
3 tablespoons olive oil
1 tablespoon fresh tarragon leaves, roughly chopped
1 teaspoon lemon zest
  sea salt
  freshly ground black pepper
 1-2 teaspoons capers, optional

Clean and prepare the potatoes. If they are very small, leave them just as they are. If they are fingerlings such as those pictured here, slice them into halves or thirds depending on their size. If they are larger, cut them into quarters or sixths. What you want are pieces that are approximately 3/4 inch in size.

Put the potatoes and about 2-3 teaspoons of sea salt into a stock pot filled with water and place it over high heat. Bring the water to a boil.

Cook the potatoes for about 25-30 minutes until they are cooked through. You can test for doneness by piercing the potatoes with a knife or a fork. You should be able to pierce straight through without resistance.

Drain the cooked potatoes in a colander and immediately put them back into the stock pot. Drizzle with olive oil and add the tarragon and lemon zest.

Use a large spoon and gently toss the hot potatoes with the oil and herbs. You want to more than just distribute the ingredients. You want the ingredients to infuse their flavors into the potatoes.

Take a taste and season with sea salt and freshly ground black pepper. If you feel that more oil or tarragon is necessary, feel free to add it. Capers are also nice added to this dish if you like it more tangy.

Serve warm or at room temperature.