Ingredients
1 egg yolk (at room temperature)
Salt
Pepper
Olive oil - 1/2 light and 1/2 extra virgin
Tarragon mustard
Tarragon white wine vinegar or lemon juice
2-3 washed crushed and sliced anchovy fillets
Fresh finely chopped tarragon (available at the La Cigale weekend markets)
Capers

Method
Whisk the egg yolk together with a little mustard, vinegar, anchovies and salt and pepper.  Add olive oil in a thin stream, continually whisking until you have a thick mayonnaise.  Check the seasonings - sometimes you need to add more vinegar.  Add some drained capers and the fresh tarragon.  Mix this with the potatoes while they're warm - this helps the flavours to blend.

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