Tarragon Walnut Potato Salad Recipe
Ingredients
| 5 pounds small, preferably red potatoes | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Walnut oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons tarragon vinegar | ||
| Dijon Mustard | 1/2 Cup (16 tbs) | |
| Dill sprigs | 4 , chopped | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| 2 medium-size onions, peeled and chopped | ||
Directions
Boil the potatoes in their skins until they are just tender.
Meanwhile, mix together the rest of the ingredients and reserve.
Refresh the potatoes under cold running water for 2-3 minutes only, drain well, and cut them in half.
Combine the mayonnaise mixture and the potatoes and refrigerate, covered, until ready to serve.
Meanwhile, mix together the rest of the ingredients and reserve.
Refresh the potatoes under cold running water for 2-3 minutes only, drain well, and cut them in half.
Combine the mayonnaise mixture and the potatoes and refrigerate, covered, until ready to serve.
Chef
