Categories: Salad

Ingredients

• 2 lbs. medium Yukon Gold potatoes (6-8 lbs.)
• Kosher salt
• 1 cup good mayonnaise
• 2 T. freshly squezzed lemon juice
• 2 T. tarragon or white wine vinegar
• 1 tsp. pepper
• 3 T. chopped scallions, white and green parts
• 3 T. minced red onion
• 2 T. minced fresh tarragon leaves
• 2 T. minced fresh dill

Directions

1. Place the potatoes in a pot with enough wter to cover them. Add 1 T. of salt, bring to a boil, and simmer for 15 minutes to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a knife. 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.

2. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 tsp. salt and pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onionnn, tarragon, and dill and toss gently. Allow the salad to sit for at lest 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

Email to a friend | Print this recipe | Back