We’re having a great potato season again in the garden this year; so we get to try lots of recipes using potatoes.
I wasn’t very familiar with the taste of tarragon; but like dill in potato salads so last year tried this recipe from Ina Garten’s “Barefoot Contessa How Easy Is That” and we loved it – it’s a potato salad with lots of flavor!
I’ve made it now with Prairie Blush, Caribe, Yukon Gem, and Yukon Gold potatoes; and it’s been delicious every time.
Dill & Tarragon Potato Salad
- 2 lbs Yukon Gold Potatoes (6 to 8 potatoes)
- Kosher salt
- 1 cup good 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 - 30 minutes, 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. Garnish with a bit of tarragon and dill and serve at room temperature.