Fingerling Potato, Fig, and Tarragon Salad

From In the Hands of a Chef: Cooking with Jody Adams by Jody Adams and Ken Rivard (New York: William Morrow).

Makes four servings

1½ pounds fingerling potatoes (if fingerlings are unavailable, substitute other small new potatoes), scrubbed and cut lengthwise in half

6 bay leaves, preferable fresh

2 garlic cloves, finely chopped

Kosher salt and freshly ground black pepper

1 teaspoon Dijon mustard

3 tablespoons red wine vinegar

½ cup extra virgin olive oil

1 celery stalk, peeled and chopped into ¼-inch dice

12 dried figs, preferably Turkish, stems removed and cut lengthwise into quarters

1 small red onion, chopped into ¼-inch dice

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

¼ cup chopped pitted green olives

1. Put the potatoes in a saucepan and add cold water to cover by ½ inch. Add the bay leaves and garlic, season with salt and pepper, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes. Remove from the heat and allow the potatoes to cool in the water. Drain, removing and discarding the bay leaves.

2. Whisk the mustard and red wine vinegar together in a small bowl to form an emulsion. Continue whisking while slowly adding the olive oil in a thin, steady stream. Season the vinaigrette with salt and pepper.

3. Just before serving, combine the potatoes, celery, figs, red onion, parsley, tarragon, and olives in a large bowl, add the vinaigrette, and toss to coat. Taste, season with salt and pepper if necessary, and serve.

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