Tuesday, September 10, 2013

Tarragon & Dill Potato Salad

There are a lot of really good potato salad recipes out there but when I saw this recipe, I just had to try it because I LOVE fresh herbs. I know many people don't cook with fresh herbs but I have found that the more I do, the more I love them and the flavor they add to dishes. You would not believe the flavor they add to this salad.

Tarragon is a popular herb used in French cooking and is really good in chicken, fish and egg dishes. It has a slight anise flavor but when combined with the dill it's very subtle. The dressing is tart with lemon, mayo and vinegar. The key to this salad though is seasoning. You need to season every step of the way on this one. Salt your potato water, your dressing and then do a final tasting to make sure the dressed salad has enough to balance out the tartness of the dressing.

I have served this with barbecue chicken and scallops so far. I think it would be great with any meat or fish dish though. It's one of those salads that I now crave. Imagine that! 

I know many of you don't like raw onion. I'm not a fan either but here's a tip. While your potatoes are cooking, chop up your red onion and soak them in a bowl of ice water. The water will take out the sharpness of the onion and leave you with a sweet crunch that is much more bearable. I do this all the time now if I need to use raw onion in a salad.

Hope you give this one a try. I think you'll enjoy it!


Tarragon & Dill Potato Salad

1 lb. Yellow Dutch or Yukon Gold potatoes, cleaned (I leave the skin on but you can remove if you prefer)
1/2 cup mayo
1/4 cup chopped red onion
1 tablespoon lemon juice
1 tablespoon champagne vinegar (or white wine vinegar)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh dill
2 stalks of green onion, chopped
Kosher salt
Black pepper

Cut the cleaned potatoes into bite size pieces so that they are all close to the same size. You want them too all cook at the same rate. Add potatoes to a large pot of cold water. Add about a tablespoon of salt to the water. Bring the water to a boil and cook the potatoes until fork tender - 10-15 minutes. Don't overcook them though. Watch them closely. Drain the potatoes and cover with a dish towel for 10 minutes. 

In a small mixing bowl, add the mayo, lemon juice, 1 teaspoon kosher salt, pepper, and vinegar. Mix well. In a large mixing bowl, add the still warm potatoes, the mayo, herbs, and onions. Mix gently so you don't break up the potatoes too much. Taste for seasoning and add additional salt and pepper if needed. Let the salad sit for 30 minutes to the let the flavors develop before serving. Enjoy! Serves 4-6.

Adapted from the Barefoot Contessa
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