We all love that creamy mayonnaise potato salad, it is a picnic staple. However, I am a big fan of vinegar and mustard – so this is a must-have for me. Also, it’s super simple to make and with tarragon being that extra something, it makes people come up and ask “what is that?” It makes for something extra special at your picnic or barbecue.
1 1/2 Pound potatoes, small red scrubbed
1 to taste salt, table
1Tbls juice, lemon
4 green onions, sliced
2 Tbls vinegar, tarragon
1 Tbls mustard, dijon
1/2 tsp salt, Kosher
1/4 tsp pepper, black, ground
1/4 Cup oil, extra virgin olive
4 Sprigs parsley, flat leaf, fresh finely chopped
2 tsp tarragon, fresh, finely chopped
Wash potatoes and place in a large saucepan with salted water to cover. Bring to a boil and cook 20 to 25 minutes, or until potatoes are tender.
Turn potatoes into a colander to drain and cool.
When potatoes are cool enough to handle but still quite warm, slice or cut into bite-sized chunks (if they are small potatoes, I quarter them or cut into sixths). Place in a large non-aluminum bowl and sprinkle with lemon juice.
Whisk together the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste in a small bowl. Whisking constantly, add oil in a slow steady stream and whisk until emulsified.
Pour off any excess lemon juice, add onions to potatoes. Pour dressing over potatoes and toss gently to coat. Cover bowl and refrigerate until 30 minutes before serving.
Thirty minutes before serving, set out salad to come to room temperature.
Add parsley and tarragon to salad and toss gently; serve.