Creamy Tarragon And Chive Potato Salad Recipes

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TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

4 pounds/2 kg Yukon gold or Charlotte potatoes
Salt and freshly ground pepper
1/2 cup/125 ml white wine
2 pink shallots, sliced into very thin rings
2 tablespoons red wine vinegar
A couple of handfuls torn fresh tarragon leaves and chives
2 teaspoons Dijon mustard
1/4 cup/60 ml grapeseed or olive oil

Steps:

  • Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
  • While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.
  • Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

FINGERLING POTATOES WITH CHIVES AND TARRAGON



Fingerling Potatoes with Chives and Tarragon image

Provided by Maggie Ruggiero

Categories     Potato     Side     Quick & Easy     Summer     Tarragon     Chive     Simmer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pound fingerling potatoes such as Russian Banana
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon

Steps:

  • Peel potatoes and halve lengthwise.
  • Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.

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