Lemon Tarragon Potato Salad With Cabot Greek Yogurt Food
TARRAGON POTATO SALAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. 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. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.
LEMON TARRAGON POTATO SALAD WITH CABOT GREEK YOGURT
Make dinner more exciting with this Lemon Tarragon Potato Salad made with Cabot Greek Yogurt. This dish serves up to 8 & is a great addition to any meal.
Provided by Cabot Creamery
Number Of Ingredients 2
Steps:
- PLACE potatoes in large pot of cold salted water. Bring to simmer over medium heat and cook until tender when pierced with knife, 20 to 40 minutes, depending on size. Drain and let cool completely. STIR together yogurt, mayonnaise, mustard, lemon zest, lemon juice, salt and pepper, in large bowl. Cut potatoes into ¾-inch pieces (remove skin first if tough) and add to bowl, along with celery, onion and tarragon. Fold together gently. Salad can be made up to 1 day ahead and refrigerated.
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