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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Rehearsal Dinner

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Tarragon-Dill Potato Salad (03:37)

Total:: 1 hr 25 min
Prep:: 15 min
Inactive:: 40 min
Cook:: 30 min

Yield:: 6 servings

Level:: Easy

Ingredients

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Directions

Watch how to make this recipe.

Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

My Private Notes

Name: Tarragon Potato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 2 pounds medium Yukon Gold potatoes (6 to 8 potatoes); Kosher salt; 1 cup good mayonnaise; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons tarragon or white wine vinegar; 1 teaspoon freshly ground black pepper; 3 tablespoons chopped scallions, white and green parts; 3 tablespoons minced red onion; 2 tablespoons minced fresh tarragon leaves; 2 tablespoons minced fresh dill