tarragon-lemon potato salad

Name: Tarragon-Lemon Potato Salad
Prep time: 25 min
Cook time: 15 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/2 cup(s) celery, minced or thinly sliced; 2 pound(s) new potatoes, red potatoes or yukons (baking potatoes not recommended); 1/3 cup(s) fresh italian parsley, minced; 1/2 cup(s) sour cream or creme fraiche; 2 clove(s) garlic, peeled and minced; 1 teaspoon(s) grated lemon zest + more for garnish; 1 teaspoon(s) fresh lemon juice, to taste; 2 tablespoon(s) dill pickle relish; 1 tablespoon(s) fresh tarragon, minced; - salt, to taste; - fresh cracked pepper, to taste

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Private Recipe by

C G

@Celestina9000

Vallèe du Willamette, OR

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

1/2 c

celery, minced or thinly sliced
2 lb

new potatoes, red potatoes or yukons (baking potatoes not recommended)
1/3 c

fresh italian parsley, minced
1/2 c

sour cream or creme fraiche
2 clove

garlic, peeled and minced
1 tsp

grated lemon zest + more for garnish
1 tsp

fresh lemon juice, to taste
2 Tbsp

dill pickle relish
1 Tbsp

fresh tarragon, minced
salt, to taste
fresh cracked pepper, to taste

How To Make tarragon-lemon potato salad

1
Place 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.

2
Drain and let cool until you can handle them. When cool, cut the potatoes into quarters or halves, depending on the size of the potatoes.
3
In 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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