Potato Salad with Dijon Mustard & Tarragon


Potato Salad

Almost any American BBQ is incomplete without a Potato Salad. However, instead of going with the basic mayonaaise recipe, here’s something new to serve to your guests. Using red and yellow baby potatoes and tossing them in a tangy tarragon dressing will surely add a lovely flavor twist to the other items on your menu. This Potato Salad recipe is adapted from Woman’s Day magazine; photo by Iain Bagwell. The original recipe called for Dijon mustard, but as I am not a big fan of mustard, I replaced it with some old-fashioned vinaigrette, and added a couple tablespoons of mayonnaise to make it creamy.

However, most of the people I know love Mustard, including my husband, so feel free to change the dressing a bit to suit your tastebuds. The smell of fresh tarragon is energizing, and compliments well with the scallions and the potatoes. This is a very simple recipe, with hardly any fancy ingredients in the list, yet it delivers a powerful flavor. For more variations, you cou8ld even try Ina Garten’s Potato Salad, which uses Dill and Buttermilk, or this mustard-free version of Roasted Potato Salad at myRecipes.


Potato Salad

1 lb baby red and Yukon gold potatoes, halved (quartered if large)
Kosher salt and pepper
3 Tbsp creamy Dijon mustard
2 Tbsp olive oil
2 Tbsp seasoned rice vinegar
4 scallions, thinly sliced
1 Tbsp fresh tarragon, roughly chopped

Place the potatoes in a large pot and add enough water to cover. Bring to a boil and add 1 tsp salt. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes; drain well and keep aside.

Meanwhile, in a large bowl, whisk together the mustard, oil, vinegar, and 1/2 tsp each salt and pepper.

Add the luke-warm potatoes and toss to coat. Fold in the scallions and fresh tarragon. Serve warm or at room temperature.

Recipe Variations – Roasted Potato Salad
Parboil the potatoes for about 5-7 minutes, then prick them with a fork, brush them with olive oil, and set them in a pre-heated oven at 350 F to roast them for about 15-20 minutes, until tender. Keep checking to make sure they do not get charred. Proceed with adding the dressing to the baked potatoes for a delicious roasted flavor.

Here are some more Potato recipes that you can add to your ercipe collection. These tips and techniques will help you make the most of these tubers, no matter what the occasion!

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