Potato And Portobello Salad With Tarragon Dressing Recipes

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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.

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Moira Hodgson

Categories     lunch, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds red-skinned potatoes
2 egg yolks
1 to 2 tablespoons tarragon vinegar (or more to taste)
1/2 teaspoon Dijon mustard
1/2 cup safflower oil
1/2 to 3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped tarragon
4 to 6 tablespoons chopped red onion

Steps:

  • Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
  • Beat the egg yolks in a bowl with a whisk until they are thick and sticky. Add the vinegar and mustard and beat some more.
  • Gradually add a few drops of safflower oil and whisk them in. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.) Season with salt and pepper.
  • Drain the potatoes and cut them in slices or quarters. Place them in a large serving bowl and coat with the mayonnaise. Add the herbs and onion and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams

TARRAGON POTATO SALAD



Tarragon Potato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

12 ounces tiny new potatoes
1 sprig fresh dill to yield 1 tablespoon chopped
1 sprig fresh parsley to yield 1 tablespoon chopped
2 teaspoons chopped capers
3 tablespoons low-fat sour cream
2 tablespoons nonfat yogurt
2 teaspoons tarragon vinegar
Few dashes cayenne pepper
Dash salt
Freshly ground black pepper

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

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