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 (4)
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?
Potato Salad with Tarragon and Shallots
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