Roasted New Potato Salad with Caper and Tarragon Dressing

Forget what you think about making potato salad . . . you know — when you simply boil the potatoes?!? This version is just wonderful because the potatoes are par-boiled and then roasted, so the outsides are crisp and golden and the insides are fluffy and soft. Toss these little beauties with a dressing of tangy sour cream, piquant capers, and herby tarragon: give it a go and we promise, you will be the prince or princess of potato salad!

2 lb. 4 oz. baby potatoes, halved if large
1 tbs. vegetable oil
½ cup sour cream (we use low-fat)
1 tbs. Dijon mustard
2 tbs. chopped fresh tarragon leaves
zest and juice of ½ lemon
1 tsp. small capers, rinsed

Heat the oven to 425°F. Put the potatoes in a large pan of salted water, cover and bring to a boil, then cook for 5 minutes, until just tender. Drain well and tip onto a baking tray. Toss in the oil and some seasoning, then roast for 30-35 minutes, until golden. Remove from the oven and leave to cool.

Mix the sour cream, mustard, tarragon, lemon zest and juice, and capers in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hours or eat straight away.