I had originally planned to grill these potatoes as the recipe recommends, but then it started pouring. Instead, I parboiled them and finished them in the cast iron skillet so they’d have a bit of a sear. I used a lot less vinaigrette than the recipe called for, so if you do as I did, you’ll have leftover dressing.
fingerling potatoes (4 handfuls?), halved
1/4 cup white wine vinegar
Water, as needed
1 tablespoon chopped shallot
1 tablespoon mustard
1 tablespoon mayonnaise
2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish
1/2 cup or a bit less olive oil
Salt and freshly cracked black pepper
Parboil potatoes for 10-15 minutes, until getting soft.
Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Season with salt and pepper.
Preheat cast iron skillet. Brown potatoes until seared. Toss with a few tablespoons dressing and serve.