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).
Tarragon Red Potato Salad
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 taste
Cube 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.