Hi everyone! Today my guest is my very good friend Becca, from It's Yummilicious! I am so excited to have such a talented lady share with you today. Enjoy!
One of my good friends, Chef Chris Hill, is the culinary genius behind this recipe. Chris runs the show over at Bachelor Kitchen. I love potato salad, but typically, I prefer cool salads to warm ones. This recipe changed all of that for me. The fresh tarragon marries with the creamy dressing and coats the war, potatoes perfectly. It's a salad that can be eaten cold, of course, but I think the warm version will be making repeat performances at my dinner table all summer long!
TARRAGON POTATO SALAD
Yield: 4-6 servings
WHAT YOU'LL NEED
10-12 small red skinned potatoes, washed & diced
1/2 cup tarragon, finely chopped
1/2 cup celery, finely diced
1/3 cup scallions, finely chopped
1 lemon, zested and juiced
2 cloves garlic, minced
1 Tablespoon kosher salt
2 Tablespoons Dijon mustard
1/3 cup mayonnaise
2 Tablespoons extra virgin olive oil
HOW TO MAKE IT
Bring 8 cups of water to a boil in a large pot. Add diced potatoes to the water and boil until they can be pierced with a fork, about 7-8 minutes. Meanwhile, in a large mixing bowl, combine remaining ingredients and whisk to incorporate. Remove potatoes from water and drain well; place potatoes back into the warm pot briefly, to extract excess moisture. Add potatoes to dressing and toss gently to coat. Serve immediately, or refrigerate to chill for serving later.