This was my first time using fingerlings and we really liked this recipe. Make sure to use fresh tarragon because it really makes such a difference.
Potato Salad with Tarragon and Shallots
Credit: James Baigrie
SERVES 6 – 8
The addition of tarragon and shallots to this beloved summer staple makes it even tastier.
2 lbs. fingerling potatoes, halved
3 tbsp. vinegar
1 shallot, peeled and minced
3 tbsp. fresh tarragon, chopped
Salt and freshly ground pepper
3–4 tbsp. mayonnaise
1. Boil fingerling potatoes in a large pot of salted water over high heat until tender, 10–20 minutes. Drain. Transfer to a bowl.
2. Add vinegar, shallots, tarragon, and salt and freshly ground black pepper to taste. Mix gently, let cool, then mix in mayonnaise.
Ratings & Reviews (6)
This was my first time using fingerlings and we really liked this recipe. Make sure to use fresh tarragon because it really makes such a difference.
Frozen tarragon works too, but is a far cry from the fresh. I indulged a finely sliced habanero and a tiny spark of garlic! Exquisite!
The green in the photo looks, suspiciously, like chives - not tarragon. Is it?
Sure doesn't look like real chives to me, could be fresh oregano or Italian parsley, but I accept that its fresh tarragon, not that chives would harm the dish. Also, I would add more than a spark of garlic and even some diced fresh tomatoes for flavor and color in the cooled salad. Sometimes, more is more.
Sorry, I meant to give it a "four star," but it could be tweaked up to a five. Chopped raw pancetta would give it a boost.
Potato Salad with Tarragon and Shallots
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