This is a simple but pleasant warm salad that I found in the book Veggiestan by Sally Butcher.
I have not really cooked much with fresh tarragon before, so was surprised to find that it tasted somewhat like anise which I am not overly keen on. However, I found that it tasted quite nice, and not too powerful in this dish.
What you will need:
4 to 5 large potatoes (waxy varieties are best)
Handful each of fresh parsley and tarragon, washed and roughly chopped
1 medium onion, finely sliced (optional)
6 or so olives of your choice, chopped (optional)
4 tbsp olive oil
Juice of half a lemon
Salt and black pepper to taste
Peel potatoes and cut into 2cm cubes. Bring to boil and simmer in water until cooked. This should take about 10 minutes. Drain and place in large bowl with onions, olives and herbs. Whisk lemon juice, oil and seasoning together and toss through salad. Serve while still warm.