We've eaten a variation of this salad every week since the beginning of summer. It's exceptionally versatile, allowing you to make use of whatever you have lingering in the fridge, and requires no true recipe, only a short paragraph on how to put it all together, which goes something like this:
Quarter 2-3 pounds of new potatoes and place them in a pot. Cover them with cold water, add one teaspoon of salt and bring everything to a boil. Reduce the heat slightly, cover the pot and cook until the potatoes are fork tender. Drain well and place the warm potatoes in a bowl. Add 2-3 glugs of good olive oil, a hearty dollop of Dijon, kosher salt and fresh ground pepper, and a good sprinkling of fresh or dried tarragon. Mix it all together with a wooden spoon, bashing around the potatoes as you go. Add 1-2 cups of sliced veggies (I like any combination of radishes, snap peas, green onions, shallots, red onion, dill pickles or peppers) and stir to combine. Top with crumbled feta, if desired.
It really is as easy that, and goes well with whatever you might be serving during this last week of summer vacation.
PS - Regular posting with resume next week when order has been restored to my home. I have been working on some back end stuff though, and hope to bring you a new format and slight design change in the coming weeks.