Picnic Tarragon Yogurt Potato Salad Food

TARRAGON POTATO SALAD

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.

TARRAGON POTATO SALAD

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

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.

PICNIC POTATO SALAD

Steps:

• Rub sides and bottom of bowl with a crushed garlic clove.
• Peel potatoes while hot and place in bowl.
• Let potatoes stand until cool.
• In another bowl, slice cucumbers and sprinkle with salt and pepper.
• Slice cooled potatoes and pour heated bacon fat over them.
• Combine potatoes with cucumbers and onions and toss lightly.
• Add oil and vinegar and again toss lightly.
• Let stand 2 hours before serving.
• Add more oil and vinegar if needed.

PICNIC POTATO SALAD

Steps:

• Scrub potatoes. Cut in half if large.
• In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
• Drain; return potatoes to pot to dry over low heat for 30 seconds.
• Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
• Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
• Add finely diced celery and chopped green onions or sweet onion to bowl.
• Add red or green pepper and finely chopped pepperoni or kielbasa if using.
• Peel cooled potatoes.
• Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
• Dressing:.
• In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
• Gradually whisk in oil until blended.
• Stir in parsley, if using.
• Pour dressing over potato mixture.
• Gently toss to coat well.
• Taste and adjust seasonings.

PICNIC TARRAGON YOGURT POTATO SALAD

Steps:

• Combine the yogurt, mustard and horseradish.
• Add remaining ingredients; toss to mix.
• Refrigerate at least one hour to chill.