May 26, 2015

tarragon potato salad

Yum

Everyone loves potato salad.  It is one of those dishes that comes standard at cookouts and family picnics.  There are so many different versions of this dish that I won't even try and count!  This just happens to be one of my favorites and I will add that my husband agreed (which says a lot because his mom makes an amazing potato salad).  

AND... drum roll please... we are scheduled to close on our new house this Friday!  Yay!!  Just in time for the kids to get out of school and summer to begin!!  I will say that the past month, yes I said that correctly... MONTH since we have lived in our home, has given me a huge heaping dose of perspective.  The next time I feel like complaining about something, whether it be a wall color I want to change, a counter top I would like to replace, or that vase that I "need" to buy, I hope to feel just a bit more content with what I have.  It doesn't really matter if some dirt gets tracked in or there are a few dirty dishes in the sink, because I have a house... with a kitchen... that has everything I need...

Servings 6-8
Total Time 50 minutes

INGREDIENTS
  • 3 pounds small red potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon tarragon
  • 1/4 cup mayonnaise (I highly recommend Vegenaise, a healthier GMO free version... and it's delicious!!)
  • 2 teaspoons dijon mustard
  • 2 shallots, minced
  • 1 teaspoon course salt
  • freshly ground black pepper
  • 3 hard boiled eggs, peeled and chopped (optional)
  • fresh chopped parsley (optional for serving)

INSTRUCTIONS

1.  In a large pot boil water for the potatoes.  Add the potatoes, making sure they are fully submerged.  Boil for 20-25 minutes, until tender.  Drain, return to the pot, and set aside to cool, or place in the refrigerator.


2.  In a small bowl whisk together the oil, vinegar, tarragon, mayo, mustard, shallots, salt and pepper.  Set aside.

3.  Once the potatoes are cooled, cut them into quarters or bite size pieces.

4.  Gently toss with the dressing and eggs (if you are using).  Keep cold until ready to serve.

5.  Top with additional tarragon or fresh chopped parsley and enjoy!!!

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