Fingerling Potato, Fig and Tarragon Salad

1½ pounds fingerling potatoes (if fingerlings are unavailable, substitute other small new potatoes), scrubbed and cut lengthwise in half
6 bay leaves, preferably 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 ½-inch dice
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
¼ cup chopped pitted green olives

This salad was born out of one of those what-do-wehave-in-the-larder nights when there seemed to be a little of this and a little of that.

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