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.
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.
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.
Place the potatoes in a 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.
Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to
sit for at least 30 minutes for the flavors to develop.
Sprinkle with salt and serve at room temperature.