July 1, 2009 | Salads, Side Dishes
I get so excited when the new produce starts rolling in from my CSA farm – this week’s bag contained red potatoes, green kohlrabi (when I figure out something to make with that I’ll feature it for you), spring garlic, zucchini, yellow squash, turnips, broccoli, and two kinds of leaf lettuce (that are delicious after about 4 rounds through the salad spinner to get all of the dirt off the tender leaves).
The baby red new potatoes were so “baby” and “new” that their skins virtually rubbed off. I knew they wouldn’t store well in the pantry without a more protective skin, so I decided to do something with them right away. I discovered tarragon in potato salad when I first started cooking classes years ago, and this is a simple potato salad recipe.
You need fresh tarragon – mine comes back as a perennial each year – even after being transplanted from Highlands Ranch to Denver last summer – and is so huge I could never use it all each summer. You can actually use any potato you like, and if you like some crunch in your salad could add some diced celery and/or some nuts. I like mine unadulterated – hope you enjoy it!
Tarragon Red Potato SaladServes 2
8 ounces baby red potatoes, scrubbed
2 tablespoons mayonnaise, regular or light
1 heaping tablespoon minced red onion
1 tablespoon minced fresh tarragon
Salt and pepper to tasteCube potatoes and boil until just barely fork tender, then drain and refrigerate until cooled. Toss with mayonnaise, onion, and tarragon, then season with salt and pepper to taste.
