tarragon-lemon potato salad
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Detroit Free Press
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yield
6 serving(s)
prep time
25 Min
cook time
15 Min
method
Stove Top
Ingredients For tarragon-lemon potato salad
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1/2 ccelery, minced or thinly sliced
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2 lbnew potatoes, red potatoes or yukons (baking potatoes not recommended)
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1/3 cfresh italian parsley, minced
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1/2 csour cream or creme fraiche
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2 clovegarlic, peeled and minced
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1 tspgrated lemon zest + more for garnish
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1 tspfresh lemon juice, to taste
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2 Tbspdill pickle relish
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1 Tbspfresh tarragon, minced
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salt, to taste
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fresh cracked pepper, to taste
How To Make tarragon-lemon potato salad
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1Place the potatoes in a large pot and add enough cold water to cover them. Cover the pot with a lid and bring to a boil. Cook until the potatoes are just this side of done, about 15 minutes.
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2Drain and let cool until you can handle them. When cool, cut the potatoes into quarters or halves, depending on the size of the potatoes.
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3In a large bowl, toss together the potatoes, celery and parsley. In a small bowl, stir together the sour cream, garlic, lemon zest, lemon juice, dill pickle relish, tarragon, salt and black pepper. Pour the dressing over the potatoes and toss to coat. Cover and refrigerate for several hours or overnight. Taste test and adjust seasoning right before serving.
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