Tarragon Potato Salad

Name: Tarragon Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 to 8 servings
Ingredients: 2 pounds red-skinned potatoes; 2 egg yolks; 1 to 2 tablespoons tarragon vinegar (or more to taste); 1/2 teaspoon Dijon mustard; 1/2 cup safflower oil; 1/2 to 3/4 cup extra-virgin olive oil; Coarse salt and freshly ground pepper to taste; 2 tablespoons chopped tarragon; 4 to 6 tablespoons chopped red onion

By Moira Hodgson

Updated Oct. 12, 2023

Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 to 8 servings

2pounds red-skinned potatoes

For the Mayonnaise

2egg yolks
1 to 2tablespoons tarragon vinegar (or more to taste)
½teaspoon Dijon mustard
½cup safflower oil
½ to ¾cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2tablespoons chopped tarragon
4 to 6tablespoons chopped red onion

Ingredient Substitution Guide

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Preparation

Step 1
Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
Step 2
Beat the egg yolks in a bowl with a whisk until they are thick and sticky. Add the vinegar and mustard and beat some more.
Step 3
Gradually add a few drops of safflower oil and whisk them in. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.) Season with salt and pepper.
Step 4
Drain the potatoes and cut them in slices or quarters. Place them in a large serving bowl and coat with the mayonnaise. Add the herbs and onion and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).