Potato And Seafood Salad With Tarragon

TARRAGON POTATO SALAD

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.

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.

TARRAGON-SEAFOOD SALAD

Steps:

• Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
• Gently toss pasta, pea pods and remaining ingredients.
• Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

SHRIMP POTATO SALAD

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

WARM POTATO SALAD WITH TARRAGON

Steps:

• Bring 8 cups of water to a boil in a large stock pot.
• Add diced potatoes to the water and boil until they can be pierced with a fork, about 7-8 minutes.
• Meanwhile, in a large mixing bowl, combine remaining ingredients and whisk to incorporate.
• Remove potatoes from water and drain well; place potatoes back into the warm pot briefly, to extract excess moisture.
• Add potatoes to dressing and toss gently to coat.
• Serve immediately, or refrigerate to chill for serving later.

LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON

Steps:

• Prepare lobster, potatoes, and corn:
• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
• Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
• Boil corn in same water until crisp-tender, about 3 minutes, then drain.
• When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
• Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
• Make vinaigrette:
• Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
• Assemble salad:
• Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.

FRENCH POTATO SALAD WITH WHITE WINE AND TARRAGON

Steps:

• Put the potatoes in a pot of cold, well-salted water. Bring to a boil, and cook until tender, about 10 minutes. Drain and transfer to a clean kitchen towel to dry.
• In a medium bowl, combine the wine, vinegar, shallot, mustard, garlic, sugar, and 1/2 tsp. salt. Whisk in the oil and season to taste with pepper. Add the potatoes, toss gently, and let sit for 5 minutes.
• Just before serving, stir in the scallions, chives,and tarragon; season to taste with salt and more vinegar.

POTATO AND SEAFOOD SALAD WITH TARRAGON

Steps:

• Place potatoes in heavy large saucepan. Add water to cover. Season generously with salt. Bring to boil. Cover and cook until potatoes are tender, about 25 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add remaining potatoes. Drizzle with 1 tablespoon vinegar. Season with salt and pepper.
• Melt butter in heavy large skillet over high heat. Add shrimp and scallops and sauté until cooked through, about 5 minutes. Transfer shrimp, scallops and any juices to bowl with potatoes; add crabmeat. Toss gently to blend. Cover and refrigerate until well chilled, about 2 hours.(Can be prepared 1 day ahead. Keep refrigerated.)
• Stir sour cream, mayonnaise, green onions, minced tarragon and remaining 1 tablespoon vinegar in small bowl to blend. Pour dressing over potato mixture. Toss gently to blend. Season to taste with salt and pepper. Garnish with tarragon sprigs and serve.

POTATO AND GREEN BEAN SALAD WITH TARRAGON AND A SIMPLE SALAD DRESSING

Steps:

• Fill a medium sized pot with water. Add a pinch of salt and the potatoes and bring to a boil. Simmer for 15 minutes or until soft. Strain and set aside. While potatoes are simmering, add a couple of inches of water to a pot. Bring water to a boil and add beans. Simmer for 3-5 minutes or until beans are slightly tender then strain and run under cold water to stop the cooking. Next whisk dressing ingredients together in a small bowl and set aside. Add potatoes, beans and tarragon to a bowl. Add dressing and chopped shallots and toss well making sure to coat all of the vegetables in dressing. Add slivered almonds and feta and gently mix into salad.