I absolutely love potato salad. I'll eat it any way it comes--slathered with a mayo concoction or drizzled lightly with olive oil. What a big surprise, then, when I found out that my husband is kind of middling on this potato goodness. I've spent the better part of the seven years we've been married looking for this potato salad--the ONE he actually requests I make. The flavor is light and slightly reminiscent of lemons. (That would be the tarragon.) It's perfect for picnics or potlucks since it contains no mayo, and it's just plain pretty. I've made it with basil when tarragon was not to be found in the grocery store, and although it's still quite tasty, the tarragon version blows the basil one out of the water.
When entertaining, I've often tripled or quadrupled the batch with no problems. Just make sure you have a big enough bowl!
Tarragon Potato Salad
I ripped a page out of a mystery magazine long ago for this recipe and now can't find it. The recipe belongs to someone, but I'm not sure who!
2 lbs. small Yukon Gold or red potatoes, unpeeled, cut into 1-inch pieces1 Tbl plus 1 tsp kosher salt, divided4 oz. bacon, cut into matchsticks1 cup coarsely chopped green onions½ cup lightly packed fresh Italian parsley¼ cup lightly packed fresh tarragon (or basil)1 ½ Tbl Dijon mustard1 tsp sugar¾ tsp freshly ground pepper6 Tbl extra-virgin olive oil2 cups diced celery2 Tbl cider vinegar
Place potatoes and 1 tablespoon of the salt in a large pot; cover with cold water. Bring to a boil over med-high heat. Reduce heat to med-low. Boil gently 8-10 minutes or until potatoes are tender. Drain. Arrange in a single layer on baking sheet. Let stand10-15 minutes or until no longer steaming hot.
Meanwhile, cook bacon in medium skillet over med-low heat, stirring frequently, until crisp. Drain on paper towels.
Place green onion, parsley, tarragon, mustard, sugar, remaining 1 tsp salt and pepper in food processor or blender. Process until finely chopped. With machine running, pour in oil. Scrape down sides of bowl; process until smooth.
In large bowl, stir together potatoes, celery, vinegar and bacon. Add dressing; toss to coat. Refrigerate at least 1 hour.
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