Tarragon White Wine Potato salad
6 Servings
This mayo-free potato salad has an unexpected zing with the addition of Dijon mustard and a splash of white wine. Fresh herbs, such as tarragon or purple and green basil give this traditionally American side dish a French flair, while green beans give a crunch. (Recipe by Shawnie Kelley)
Directions
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Cook the potatoes: Scrub and place whole potatoes in a saucepan, cover with water by ½ inch. Bring to a boil, reduce heat, and simmer until just tender when pierced with a knife. Drain and let cool slightly. Optional: peel once cool enough to handle, or for fingerlings, scrape a decorative band around the sides with a fork.
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Sauté aromatics: Heat 2 tbsp olive oil in a small sauté pan. Add scallions and onion; cook over medium-high heat for about 1 minute. Add garlic, cook briefly, then remove from heat.
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Assemble salad: While still warm, slice potatoes crosswise into ½-inch rounds and place in a large bowl. Drizzle with wine and 3–4 tbsp olive oil; toss gently. Add warm vegetables, mustard, chives, herbs, salt, and pepper. Fold gently to combine without crushing the potatoes. Taste and adjust seasoning.
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Serve warm or at room temperature.
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Serving Suggestion: For an appetizer, arrange large radicchio leaves in a circle on a platter to form cups. Spoon salad into the leaves and garnish with chopped egg and parsley.
From Shawnie's class “Bastille Day Celebration”
