Wednesday, January 29

Tarragon Potato Salad

Its almost the end of January here in southern Arizona meaning its now warm enough to bbq, grill, and have great fun with food before the summer comes. You definitely DO NOT want to be outside grilling anything in the summer here. Sounds backwards I know. The other day we were grilling up some sausages on the bbq, and thought I would try a new potato salad. It was great! My own potato salad (a bit heavy on the pickle, mustard, and mayo), that I adore, has some new competition. This vinegar/mayo french version was a fun twist. The potato salad also highlights tarragon - something I have been obsessed with for a few months now.  See this fried chicken recipe and this baked chicken recipe and this wonderful chicken soup recipe for more lovely tarragon filled recipes.  This is a great bbq side dish, picnic, and potluck salad. Easy and yummy. Can be made a few days ahead if needed. If its still snowing where you are - trust me I would trade you. I love snow. Just store this one away for memorial day :) 

Note: When you read the recipe below and see the two types of onions - don't omit one. They layers of flavor within the salad. Look at all the beautiful colors together. 

Tarragon Potato Salad
Prep + Cooking + Cooling time: 45 minutes - 1 hr 
Recipe adapted from: Ina Garten (food network)

6 red potatoes (skin on or off your choice - I think its prettier on - wash them well)
1 stick of celery finely diced
1 thick slice of red onion diced (approx 3 Tb)
2 green scallions - green and white parts sliced
3/4 cup of mayo
1 Tbs lemon juice
1 Tbs white wine vinegar or tarragon vinegar if you have it
3 Tbs fresh tarragon (1/4 of a small pkg from the store), sliced
1 tsp dried dill (use fresh if you have it)
1/2 tsp dried parsley
1/2 tsp dried pepper
kosher salt to taste (try 1 tsp then increase in 1/2 tsp increments)

5 Easy Steps:
1. Boil the potatoes over medium 15-30 minutes depending on the size - should be fork tender. Not so cooked though that it falls apart. Let them cool afterwards unless you are in a hurry (like I was and had to use a towel).  
2. While potatoes are cooking mix up the dressing. Combine the vinegar, spices, and mayo.
3. Cut the potatoes into nice round slices without burning yourself- some will smash but most of them should be slice able. Toss them immediately with the dressing so the potatoes may start soaking it in. 
4. Slice up the onions and celery. Stir them in. Taste & adjust seasonings as needed.
5. Refrigerate the salad for 20-30 minutes for it to cool & let the flavors blend. 

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