Tarragon Potato Salad

Name: Tarragon Potato Salad
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 2 Tbsps minced fresh dill; 2 Tbsps minced fresh tarragon leaves; 6 servings Kosher salt; 2 Tbsps freshly squeezed lemon juice; 237 milliliters good mayonnaise; 3 Tbsps minced red onion; 3 Tbsps chopped scallions, white and green parts; 2 Tbsps tarragon or white wine vinegar; 907 grams Yukon Gold potatoes (6 to 8 potatoes)

Tarragon Potato Salad

Tarragon Potato Salad might be just the side dish you are searching for. One serving contains 354 calories, 5g of protein, and 28g of fat. This gluten free, dairy free, whole 30, and vegetarian recipe serves 6. The Fourth Of July will be even more special with this recipe. Head to the store and pick up kosher salt, lemon juice, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

Place the potatoes in a pot with enough water to cover them.

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Potato

Water

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Pot

Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.

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Potato

Salt

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Skewers

Knife

Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick.

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Potato

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Kitchen Towels

Colander

Place the potatoes in a mixing bowl.

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Potato

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Mixing Bowl

Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well.

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Lemon Juice