If you’re in charge of bringing the potato salad to the potluck, consider this your new go-to.
Potato salad doesn’t have to be heavy.
Case in point: this herby, zingy Lemon-Tarragon Potato Salad.
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christine Keely
Our fresh take on the picnic essential keeps things light and breezy for the summertime.
Finely chopped fresh tarragon brings the final herbal note to this potato salad.
Just 10 minutes of active time will result in this instantpicnicfavorite, which can be enjoyed warm or chilled.
Ingredients
1large shallot, thinly sliced (12 cup)
2tablespoonswhite wine vinegar
1(24-oz.)
Place potatoes and 2 teaspoons of the salt in a large saucepan.
Cover with 10 cups water; bring to a boil over medium-high.
Reduce heat to medium.
Cook, undisturbed, until potatoes are fork-tender, 12 to 15 minutes.
Drain; transfer to a large bowl.
Using a slotted spoon, remove shallot from vinegar, and transfer to large bowl with potatoes.
Reserve vinegar in small bowl.
Gradually whisk in oil until combined.
Add lemon-vinegar mixture, celery, and tarragon to potato mixture.
Toss to coat, using back of a spoon to gently smash about one-third of potatoes.
Serve immediately, or cover and refrigerate until ready to serve (up to 12 hours).
Garnish with additional tarragon leaves before serving.
