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
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.
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.
I use tarragon vinegar in most of my salads that use mayo. Chicken salad is the best!
mmm….love that Tarragon with potato salad 🙂
Perfect for a summer picnic!
Sounds like it would taste so good, great recipe.
Perfect summer side dish. I love Tarragon with potatoes.
Those sound like great flavors – I love potato salad in the summertime. I’ve never used tarragon vinegar before, I’m intrigued!
Thanks for giving me another delicious way to use tarragon. I always use it with meat and in soups but hadn’t thought of potato salad.
This is exactly how my mother always made potato salad. I love tarragon vinager in mayo mix dishes.
I tried this with some variation, and it was great!