Tarragon Potato Salad

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 4 pounds/2 kg Yukon gold or Charlotte potatoes
  • Salt and freshly ground pepper
  • 1/2 cup/125 ml white wine
  • 2 pink shallots, sliced into very thin rings
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Directions

Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.

While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.

Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on July 03, 2014

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    Delicious! I think it was the white wine that did the trick. I didn't change a thing.

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  • on July 18, 2012

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    Delicious! I modified the recipe slightly -- eliminated chives and added lemon zest to the E.V.O.O. & dijon. I also squeezed a bit of the lemon juice into the white wine before pouring it over the potatoes. The delicate flavor of the tarragon and the lemon zest pair well.

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  • on August 22, 2011

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    Love this potato salad! Its so easy to prepare with a delicious result. I had it with a pork roast and it married together beautifully. It also went well with all other meats I've grilled. I even took left overs and tossed with mayo, celery, mustard and radishes for an "American" potato salad. Way to work it!

    people found this review Helpful.
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