Tarragon potato salad
This potato salad only contains a few ingredients but sometimes less is more! Baby new potatoes, washed and boiled in their skin are mixed together with diced onion and celery. They are then marinated in a dressing of mustard, vinegar and olive oil and set aside for a minimum of 30 minutes. Finally, the marinated potatoes are covered with another dressing of mayonnaise and tarragon before serving.
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Tarragon potato salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 ½ lb (680 g) of small new potatoes
- 1 stick of celery, thinly sliced
- ½ small red onion, finely diced
- 2 fl oz (55 ml) of mayonnaise
- 2 tbsp of freshly chopped tarragon
- 1 tbsp of olive oil
- ½ tbsp of white wine vinegar
- ½ tbsp of Dijon mustard
- Salt and pepper
Method
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- Scrub the potatoes to remove all traces of dirt. Cook in a pan of lightly salted boiling water until tender. Drain and set aside to cool.
- Mix together the mustard and the vinegar until a smooth paste is formed.
- Slowly add the olive oil and whisk thoroughly.
- Slice the potatoes and place into a mixing bowl together with the diced onion and celery.
- Pour the dressing over the potatoes and stir well to coat the potatoes with the dressing.
- Season with salt and pepper and set aside for 30 minutes.
- Combine the mayonnaise with the chopped tarragon and gently mix into the potatoes.
- Check the seasoning and serve.
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