Potato-Tarragon Salad

Potato-Tarragon SaladRed new and Yukon gold new potatoes, shallots, fresh tarragon, extra-virgin olive oil, and white wine vinegar combine to create a delicious Potato-Tarragon Salad.

Potato-Tarragon Salad
Makes about 6 servings
  • 1 pound red new potatoes, quartered
  • 1 pound Yukon gold new potatoes, quartered
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons chopped shallot
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh tarragon
  • ¼ teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Garnish: fresh tarragon
  1. In a Dutch oven, bring potatoes, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 10 minutes. Drain. Let cool to room temperature.
  2. In a small bowl, combine shallot, vinegar, tarragon, pepper, and remaining 1 teaspoon salt. Slowly whisk in oil. Pour over potatoes; toss. Cover and refrigerate for at least 1 hour, stirring occasionally. Sprinkle with additional pepper. Garnish with tarragon, if desired.

Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!