June 07, 2008

Tarragon Potato Salad

2 lb red skin potatoes, cut into manageable chunks
1 stalk celery, including greens, chopped
1/2 medium onion, diced
1/4 cup parsley, chopped

for the dressing:
2 tablespoons tarragon vinegar
2 tablespoons mayonnaise
1 1/2 teaspoon tarragon
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon celery seed
white pepper

Whisk together the dressing ingredients and set aside. Meanwhile, bring a large pot of salted water to boil. Add the potatoes and cook until fork-tender. Allow to cool, then toss with parsley, onion and celery. Pour the dressing over the potatoes, gently stir to evenly distribute.

My thoughts:
Simple is best but some times you just need a twist to liven up a classic like potato salad. Tarragon is an herb I don't see much mention of and it is a shame. I love it, even enjoying a bright green Russian tarragon flavored soda called TapxyH which is a little tricky to find. Tarragon lends a fresh, lively flavor to potato salad without adding any extra time or effort to the usual prep-perfect for those hot days when one barely wants to eat, much less cook.