Red Potato Salad with Tarragon Vinaigrette

Red Potato Salad with Tarragon Vinaigrette

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Red Potato Salad with Tarragon Vinaigrette

Equipment: 3 QT saucepan, French chef’s knife, cutting board, 2 QT mixing bowl.

Preparation Time: 2 hours - Serves 8


  • 10 medium red potatoes, cooked waterless, and cubed
  • 1 tbsp. Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp. celery seed
  • 2 tbsp. sherry vinegar
  • 1/4-cup extra virgin olive oil
  • 1 bunch tarragon chiffonade
  • Kosher salt and pepper to taste
  • 2 eggs, hard-cooked, quartered
  • 1/4 cup green onions, chopped

Brush the potatoes clean with a vegetable brush. In the 3 QT saucepan, cook the potatoes waterless, about 30 minutes. Set aside to cool uncovered. Cut in cubes and place in the refrigerator to chill, about 1 hour.

For the vinaigrette, in a mixing bowl, combine mustard, celery seed, and vinegar. Slowly whisk in olive oil until an emulsion is formed; then add herbs.

To Serve, toss potatoes with vinaigrette, and garnish with green onion and hard cooked eggs.