A new take on your standard potato salad makes for a slightly tangy, and a little crunchier version. Simple, quick easy and satisfying the leftovers even taste great! Combined with a meal of deviled eggs, flaky cheddar biscuits and tomato soup, this was the perfect fresh dish. I used equal parts mayonnaise and grainy Dijon mustard which added to the tangy punch. I don't think I have ever used tarragon in a recipe but after doing some potato salad research, I learned that it's a pretty standard herb to use.
Tangy Potato Salad
3/4 lb mini Russet potatoes
3/4 lb mini Yukon potatoes
1 cup heirloom tomatoes, chopped
3 large celery stalks, chopped
2 green onions, chopped
1 handful fresh parsley
2 teaspoons dried tarragon
1/2 cup mayonnaise
1/2 cup grainy Dijon mustard
1 1/2 teaspoons lemon juice
1. Bring water to a boil in a pot. Add potatoes, cover and reduce the heat to bring the water to a simmer for about 20-25 minutes, until the potatoes are tender. Drain and run with cold water to prevent potatoes from cooking more.
2. While potatoes are simmering, chop and mix the tomatoes, celery, green onions and parsley. In a separate smaller bowl make the dressing by mixing the mayonnaise, mustard, lemon juice, tarragon and pepper.
3. When potatoes have cooled, chop and mix in with the tomato mixture. Add dressing and lightly toss just until it is evenly incorporated.