Monday, June 25, 2012

Richard's Tarragon Potato Salad

My dear friends Richard and Cory are gracious hosts who are endeared for embracing wayward guests with blankets of love, delicious food, lots of laughter and a never-ending reservoir of gracious hospitality. Richard and Cory's cooking comes from the heart, with delicious recipes that resound with fabulous flavours like this outstanding Tarragon Potato Salad, the absolute best potato salad I've ever had. Don't look any further — this is pure heaven!

Tarragon Potato Salad
Serves 6

2 lb medium Yukon Gold potatoes
kosher salt
1 cup good mayonnaise
2 tbsp freshly squeezed lemon juice
2 tbsp tarragon or white wine vinegar
1 tsp freshly grund white pepper
3 tbsp chopped scallions, white and green parts
3 tbsp minced red onion
2 tbsp minced tarragon
2 tbsp minced fresh dill

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 or leave the skins on if you prefer. Slice into 1/2-inch thick coins and place in a mixing bowl

Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons of 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 flavours to develop. Sprinkle with salt and serve at room temperature.