New Potato Salad with bacon, capers and gherkins
Put a saucepan of water on a high heat, adding 1 teaspoon of salt. Bring it to the boil, then add the new potatoes. Cook them for about 20 minutes until they are soft to the point of a knife.
While the potatoes are cooking, put a frying pan on a medium-high heat, add 1 tablespoon of extra-virgin olive oil followed by the streaky bacon pieces. Cook the bacon pieces for 6-8 minutes until they are golden and crispy, then drain them on kitchen paper and set aside.
To make the vinaigrette, in a bowl, whisk together the remaining 3 tablespoons of extra-virgin olive oil, the cider vinegar, the Dijon mustard and the chopped tarragon and some salt and freshly ground black pepper.
Drain the potatoes, then while they are still warm, cut them in half, or quarters if they're a bit bigger, toss with the vinaigrette, the sliced spring onions, the capers, the cornichons or the gherkins, whichever you're using, and the cooked streaky bacon pieces. Serve immediately.