Creamy Potato salad with tarragon

 
 
 
 

For our potato salad showdown, we came to the table with two very different, albeit delicious, potato salad recipes. My preference skews mayo based, while Ju opts for the whole grain mustard vinaigrette version. Though our Instagram poll suggested that people prefer an herbaceous, mustard-sauce situation, I refused to let the mayo counterpart go unnoticed. Perhaps mayo needs a rebrand? Regardless of our differing opinions, we agree wholeheartedly on a few things including (1) adding a lot of salt to the water you boil the potatoes in, (2) adding a vinegar and/or lemon juice of sorts, (3) make it herbaceous, (4) add onion of any kind and (5) add lots of salt: nobody likes a bland potato. Though this potato salad leverages the fattiness of mayo for its dressing, it maintains a freshness with an added charm of tarragon. The dressing merely coats the potatoes, flavoring them in abundance, while staying light. I hope you enjoy this more than Julie’s. Just kidding. — Dak


 

Ingredients

  • 2 pounds Yukon Gold potatoes, halved

  • ¾ cup mayo

  • 2 T fresh lemon juice

  • 2 T fresh tarragon, chopped

  • 3 T minced shallot

  • 2 T white wine vinegar

  • 1 tsp Dijon mustard

  • 2 T fresh parsley, chopped

  • 2 stalks celery, chopped

  • Salt

  • Pepper

 

Instructions

  1. Put the potatoes in a pot with ⅓ cup of Kosher salt and cover with cold water. Bring to a rolling boil and then simmer for 15-30 minutes, depending on the size of the potatoes. Cook until fork tender.

  2. Meanwhile, whisk all of the remaining ingredients, to make the dressing, adding salt and pepper to taste.

  3. When the potatoes have cooled a bit, slice into ¼ inch halves and toss with the dressing. Taste for seasoning.