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Originally, I had other plans for these fingerling potatoes, but an impromptu potluck dinner changed the fate of these little gems. I sorted through the potatoes looking for those similar in size, which is important for even cooking and, of course, presentation purposes. This dish is perfect for 4-6 people as an appetizer.

12 fingerling potatoes
1 cup of mayonnaise
1 lemon (zested and juiced), 3 tablespoons of juice
1/2 medium shallot, finely minced
1/2 teaspoon freshly ground black pepper
4 tablespoons finely minced tarragon, divided, plus extra for garnish
Salt and pepper

Place the potatoes in a 4-quart pot and fill with cold water covering the potatoes by about an inch. Bring the water to a boil and cook the potatoes until they are fork tender, about 15-20 minutes. Strain and let cool. While the potatoes are cooking, add the mayonnaise, zest, lemon juice, shallot, black pepper and 2 tablespoons of tarragon to a small bowl and blend well, taste and adjust seasoning if needed. Once the potatoes are cool enough to handle, slice them in half the long way and arrange on a platter. Season the halves with salt, pepper and the remainder of tarragon.