Potato-Tarragon Salad
MAKES ABOUT 6 SERVINGS
1 pound red new potatoes, quartered
1 pound Yukon gold new potatoes, quartered
2 teaspoons kosher salt, divided
3 tablespoons chopped shallot
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
¼ teaspoon ground black pepper
2 tablespoons extra-virgin olive oil Garnish: fresh tarragon
1. In a Dutch oven, bring potatoes, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 10 minutes. Drain. Let cool to room temperature.
2. In a small bowl, combine shallot, vinegar, tarragon, pepper, and remaining 1 teaspoon salt. Slowly whisk in oil. Pour over potatoes; toss. Cover and refrigerate for at least 1 hour, stirring occasionally. Sprinkle with additional pepper. Garnish with tarragon, if desired.
Grilled…
