This potato salad is a little different. Its a warm salad and the potatoes are baked. The potatoes are drowned in the mayonnaise as with a usual potato salad.

What You'll Need - Serves 5-6 People

  • 500g Baby Potatoes
  • 2 Red Onions
  • 4 Garlic Cloves
  • 4 Sprigs of Fresh Tarragon / (2 Tsp Dry Tarragon)
  • 1 Cup Mayonnaise
  • 1 Tsp English Mustard
  • 1 Lemon
  • 1/4 Cup Milk
  • 2 Tbs Butter
  • 2 Tsp Paprika
  • 100g Feta Cheese
  • Salt & Pepper

Prep - 10 Minutes

  • Preheat Oven 200 degrees (Bake)
  • Bring a large pot of water to boil on the stove and season with salt
  • Half the baby Potatoes
  • Roughly chop the onions into Eights  (Cut the onion in half, then quarters then eights)
  • Peel and finely chop the garlic cloves (or use a garlic press)
  • Remove the tarragon leaves from the stems and finely chop them. If using dried tarragon no need for this step.

Let's Get Cooking - 30 Minutes

  • Place the baby potatoes in the boiling water and allow to cook for 10 minutes.
  • 2 Minutes before removing potatoes from the boil, add the red onions and allow them boil with the potatoes.
  • Drain the water from the potatoes and onions
  • Add the butter to the hot potatoes, paprika, half the garlic, salt and pepper
  • Combine until the butter is fully melted.
  • Place in a roasting tray and bake until potatoes are cooked through and slightly crispy- about 15 minutes.
  • While the potatoes are cooking, combine the mayonnaise, mustard, milk, tarragon, the juice of the lemon and the remainder of the garlic.
  • Remove the cooked potatoes and onions from the baking tray and into a serving dish.
  • Drizzle the mayonnaise dressing on top and then crumble feta cheese onto the salad while the potatoes are still warm.