Dill & Tarragon Potato Salad

We had a great potato season in the garden this year; so we get to try lots of new recipes using potatoes.  I wasn’t very familiar with the taste of tarragon; but like dill in potato salads so tried this recipe from Ina Garten’s “Barefoot Contessa How Easy Is That” and loved it – it’s a potato salad with lots of flavor!  I’ve made it now with both Prairie Blush and Yukon Gold potatoes; and it’s been very good both times.

2 lbs Yukon Gold Potatoes (6 to 8 potatoes)

Kosher salt

1 cup mayonnaise

2 tablespoons freshly squeezed lemon juice

2 tablespoons tarragon or white wine vinegar

1 teaspoon freshly ground black pepper

3 tablespoons chopped scallions

3 tablespoons chopped red onion

2 tablespoons minced fresh tarragon leaves

2 tablespoons minced fresh dill

Cover the potatoes with water in a pot and bring to a boil.  Simmer for 15 to 30 minutes, depending on size, or until tender when pierced with a fork.  Place in a colander to drain, and cover with a towel to steam for 10 minutes.   When the potatoes are just cool enough to handle, peel and cut into 1/2 inch chunks.  Place the potatoes in a mixing bowl.

While cooking the potatoes, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper.  Combine the dressing with the warm potatoes and mix well.  Add the scallions, red onion, tarragon, and dill and mix to combine.  Allow the salad to sit for at least 30 minutes before serving so the flavors can blend.  Serve at room temperature.  Serves 6.

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