• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Tarragon Red Potato Salad

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 Salad

Serves 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 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.

Leave a Reply

About Michele



Click logo to get 10% off your first order:

DoorToDoorLogo_LARGE1-300x200

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • tamayo
  • potager-denver
  • acorn denver restaurant duck confit tom yum noodle bowl
  • steubens blackened chicken club
  • chinese takeout
  • perbacco-san-francisco
  • union station denver stoic and genuine lobster roll

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili Chinese chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips dressing duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives