Categories: Salad, cooked

Ingredients

• 1 bag of ripe and firm Red Bliss potatoes - about two pounds
• 1 medium purple or red onion
• Organic extra virgin olive oil
• Champagne vinegar
• Sea salt and fresh cracked pepper
• Tarragon - fresh, snipped, or dried

Directions

1. Heat a large pot of fresh cold water to boil. Add some sea salt. Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender – about 20 minutes. Meanwhile, dice the onion. Drain the potatoes well and pour them into a large bowl. Add the onion and lightly mix. Add enough extra virgin olive oil to moisten the potatoes – about 1/4 cup or so. Drizzle liberally with the Champagne vinegar and toss. Taste test. Add more if needed. Don’t be stingy. Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. I like to soften the shape of some of the potatoes, but not all. I prefer my potato salad with some definition.

2. And now you have a choice. You can serve it warm – which is divine. Or cover and chill it. Once chilled, taste test for seasoning adjustments because the chilling process dampens the flavors a bit. Karina’s Tip: Got leftover potato salad? We use our leftover potato salad as a topping on spicy shepherd’s pie. I layer the leftover salad on top of the filling and use a fork to mash the potatoes a bit. Then I bake the pie in a moderate oven until heated through and bubbling.

3. es 4 to 6.

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