TARRAGON POTATO SALAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
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 POTATO SALAD WITH BACON AND GORGONZOLA
An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
- Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
- In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
- Season with salt and cayenne to taste-a little of both goes a long way.
- Garnish with parsley. Serve immediately or within two hours.
Nutrition Facts : ServingSize 1 Serving
WARM FINGERLING POTATO SALAD
A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.
- Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.
- Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.
FINGERLING POTATOES WITH CHIVES AND TARRAGON
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
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.
CREAMY TARRAGON VINAIGRETTE
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Stir together tarragon vinegarand Dijon mustard; season withcoarse salt. Pour in olive oil in a slow, steady stream, whisking untilemulsified. Stir in sour cream and tarragon.Season with freshly ground pepper.
FRIED FINGERLING POTATOES WITH TARRAGON SAUCE
Provided by Bon Appétit Test Kitchen
Categories Potato Appetizer Side Fry Quick & Easy Tarragon Party Capers Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Bring potatoes, 1/4 cup kosher salt, and 8 cups water to a boil in a large saucepan and cook until potatoes are tender, about 12 minutes. Drain; let cool completely. Halve potatoes lengthwise. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl. Gradually whisk in 1/2 cup olive oil until mayonnaise forms. Stir in shallot and tarragon. Season to taste with pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Heat remaining 1 1/2 teaspoons olive oil in a small skillet over medium-high heat. Add capers and fry, stirring often, until crisp and golden, 2-3 minutes. Using a slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat until thermometer registers 375°F. Working in batches, fry potatoes until crisp and dark golden brown, 3-4 minutes. Drain on paper towels. Season lightly with sea salt.
- Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.
GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE
Steps:
- Preheat a grill to medium heat.
- Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
- Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.
ROASTED FINGERLING POTATO SALAD
From the June, 2020 Bon Appetite. Haven't made it yet, but has all the ingredients we enjoy, especially the roasted fingerlings !
Provided by NurseJaney
Categories Potato
Time 55m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in bottom 1/3 of oven.
- Heat oven to 400*F.
- Brush heavy rimmed baking sheet with oil.
- Place potatoes and 2 Tbsp oil in large bowl.
- Sprinkle with salt and pepper and toss.
- Arrange potatoes cut side down on baking sheet.
- Roast until cut side is brown, about 23 minutes.
- Using tongs, turn potatoes over.
- Roast until crisp, deep golden, and tender, about 12 minutes.
- Season to taste with salt and pepper.
- Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
- transfer potatoes to dish.
- Spoon chopped eggs and herb salad over.
TARRAGON POTATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
- Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
- When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 168 milligrams, Sugar 3 grams
FINGERLING POTATO SALAD WITH TARRAGON CREAM
Make and share this Fingerling Potato Salad With Tarragon Cream recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- place potatoes in large saucepan and add boiling water to barely cover.
- Add salt, cover loosely and bring to a boil. Cook for 20 minutes or until potatoes are tender. Drain.
- Add shallot, tarragon and vinegar to potatoes and toss gently.
- Season to taste with salt and pepper and set aside to cool.
- Add mayonnaise and cream and toss gently to coat. Arrange arugula on a large serving platter. Top with potato mixture and serve.
Nutrition Facts : Calories 232, Fat 6.5, SaturatedFat 2.3, Cholesterol 12.8, Sodium 498.5, Carbohydrate 40, Fiber 5.6, Sugar 3.2, Protein 4.7
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