Tarragon & Dill Potato Salad

1 lb. Yellow Dutch or Yukon Gold potatoes, cleaned (I leave the skin on but you can remove if you prefer)

1/2 cup mayo

1/4 cup chopped read onion

1 tablespoon lemon juice

1 tablespoon champagne vinegar (or white wine vinegar)

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh dill

2 stalks of green onion, chopped

Kosher salt

Black pepper

Cut the cleaned potatoes into bite size pieces so that they are all close to the same size. You want them too all cook at the same rate. Add potatoes to a large pot of cold water. Add about a tablespoon of salt to the water. Bring the water to a boil and cook the potatoes until fork tender - 10-15 minutes. Don't overcook them though. Watch them closely. Drain the potatoes and cover with a dish towel for 10 minutes. 

In a small mixing bowl, add the mayo, lemon juice, 1 teaspoon kosher salt, pepper, and vinegar. Mix well. In a large mixing bowl, add the still warm potatoes, the mayo, herbs, and onions. Mix gently so you don't break up the potatoes too much. Taste for seasoning and add additional salt and pepper if needed. Let the salad sit for 30 minutes to the let the flavors develop before serving. Enjoy! Serves 4-6.

Adapted from the Barefoot Contessa

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