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New Potato, Red Onion, Cashew, and Tarragon Salad

Here is a completely new (and completely delicious!) take on potato salad — no mayo, or even a vinaigrette, but plenty of bright flavor from vermouth and fresh herbs combined with sweetly caramelized onions and salty cashews — YUM! This salad is delicious with just about anything off of the grill, and on warm days it can be made up in the cool of the morning, keeping the cook from wilting at day’s end!

New Potato, Red Onion, Cashew, and Tarragon Salad

2 lbs. 10 oz. small new potatoes, unpeeled, scrubbed if necessary
6 tbs. extra-virgin olive oil
2 tbs. dry white vermouth or white wine
sea salt and freshly ground black pepper
3-4 red onions, peeled, halved and thinly sliced
2 tbs. fresh tarragon leaves
3 tbs. snipped chives
3½ oz. roasted cashews (about ¾ cup)

Heat the oven to 400°F and bring a large pan of salted water to the boil. Halve or quarter any large potatoes, so they are all about the same size, add to the pan and boil for 15-20 minutes until tender. Drain them into a sieve and leave for a few minutes for the surface moisture to evaporate. Transfer the potatoes to a large bowl and toss with 4 tbs. of the olive oil, the vermouth, and some seasoning. Leave until cold.

At the same time as cooking the potatoes, toss the onions in a bowl with 2 tbs. of the oil and spread them out in a thin layer on a couple of baking sheets lined with parchment. Roast for 20-25 minutes until golden, stirring halfway through to ensure they colour evenly. Leave to cool.

Toss the roasted onion, herbs, and nuts into the potatoes and transfer to a serving bowl. The salad can be prepared a couple of hours in advance – in which case cover the bowl and set aside in a cool place.

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