EASY TARRAGON POTATO SALAD
Make and share this Easy Tarragon Potato Salad recipe from Food.com.
Provided by Parsley
Categories Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil diced potatoes in salted water until tender. Drain and rinse w/ cold water; drain again. Allow potatoes to cool completely.
- When cooled, place potatoes in a large bowl and toss w/ onion, celery and eggs (if using eggs).
- Add all remaining ingredients and combine well.
- Chill until serving.
Nutrition Facts : Calories 193.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 198.8, Carbohydrate 34.2, Fiber 4, Sugar 2.6, Protein 3.8
TARRAGON POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
- While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.
- Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.
WARM BACON TARRAGON POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
- Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.
ROAST NEW POTATO SALAD WITH CAPER & TARRAGON DRESSING
A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast
Provided by Cassie Best
Categories Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
- Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
Nutrition Facts : Calories 149 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
TARRAGON POTATO SALAD
Fresh green beans and potatoes star in a salad bathed in a homemade garlic and herb vinaigrette.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- In tightly covered container, shake all Tarragon Dressing ingredients.
- Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, until potatoes are tender; drain.
- In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
HEALTHIER POTATO SALAD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Provided by Angela Nilsen
Categories Buffet, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.
Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium
TARRAGON POTATO SALAD
Provided by Moira Hodgson
Categories lunch, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
- Beat the egg yolks in a bowl with a whisk until they are thick and sticky. Add the vinegar and mustard and beat some more.
- Gradually add a few drops of safflower oil and whisk them in. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.) Season with salt and pepper.
- Drain the potatoes and cut them in slices or quarters. Place them in a large serving bowl and coat with the mayonnaise. Add the herbs and onion and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
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