TARRAGON POTATO SALAD

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Tarragon Potato Salad image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

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
2 tablespoons red wine vinegar
A couple of handfuls torn fresh tarragon leaves and chives
2 teaspoons Dijon mustard
1/4 cup/60 ml grapeseed or olive oil

Steps:

  • 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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