Category Archives: Tarragon

Warm Potato Salad

1 lb. potatoes, peeled if desired
1 Tbsp. wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh tarragon
2 green onions, sliced
2 cloves garlic, minced
Salt to taste
Directions: In a large stock pot, cover potatoes with water. Bring to a full boil; reduce heat to medium and continue cooking for 20 minutes or until a fork pierces into the middle of a potato easily. Remove from heat, drain and cool. Meanwhile, in a small bowl, whisk together vinegar and mustard. Whisk in olive oil, tarragon, green onions, garlic and salt. When potatoes are cool enough to handle, cut into cubes and place in a large bowl. Pour dressing over potatoes and mix gently to coat. Serves 4.

French Potato Salad

Boil (whole) small red or gold potatoes until tender, Drain and while still hot, season generously with white-wine vinegar
For every 6 pounds of potatoes, toast:
1 Tbls. cummin seed
1 Tbls. fennel seed
1 Tbls. mustard seed
Thinly slice 2 large sweet onions
1 – 2 Tbls. whole tarragon leaves or thyme leaves
1 clove garlic minced (optional)
1 Tbls. chopped parsley (optional)
Directions: When potatoes are cool, quarter them and toss with olive oil. Add the seeds, onion tarragon, garlic and parsley. Salt if desired.

This recipes is great for hot weather because its acidity and absence of mayo prevents it from spoiling.

This recipe is for a crowd so it could easily be cut in ½.