When it comes to potato salad I like simple ingredients and slightly herby. I generally like olive oil based dressing over traditional Mayonnaise, but I went on a limb with this one. My herb garden is currently looking great this time of year and I am trying to incorporate as many fresh herbs in my cooking. First, I am not a gardener by any sense of the word, in fact I usually kill any plant that comes my way. I’ve found that I can keep (most) herbs alive since they don’t need much attention other than a water and occasional trimming when they bloom. One sunny Sunday afternoon I sat on the grass with my 18 month old daughter Claire and we picked and smelled different herb combos. I closed my eyes and imagined how these flavors would mesh with potatoes and a tangy dressing. In the end, Claire and I picked tarragon and chive. I liked the earthy slightly licorice taste of the tarragon mixed with the spicy oniony chive. I wanted to incorporate an acid, but didn’t want to stick with traditional pickles or vinegar found in normal potato salad, so I thought white wine? I decided to give it a whirl realizing that this would be a winner, or the absolute opposite. As I and it was a huge hit at our Sunday family dinner. We paired it with my dad’s smoked ribs (if I can ever replicate his recipe I will share!) and my

Made with Amore,

Elena

Slightly herby and perfectly creamy potato salad. Perfect side Potato Salad

Ingredients

2 lbs Yukon gold potatoes

Dressing-

1/4 cup good quality mayonnaise

1/4 cup Greek yogurt

1 tablespoon white wine (or white cooking wine)

1 tablespoon dijon mustard

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons fresh chopped tarragon (can use dry)

,2 tablespoons fresh chopped chives (can use dry) salt and pepper to taste

Directions

  1. Make the dressing for the potatoes by mixing the mayo, yogurt, herbs, garlic and onion powders, wine, mustard, and salt and pepper in a medium mixing bowl until well incorporated. Cover with saran wrap and refrigerate.
  2. Bring a pot of SALTED (it should taste like the ocean) water to a boil
  3. Chop your potatoes into 1/2 inch cubes
  4. Add them to the boiling water and reduce to a simmer
  5. Simmer the potatoes for 10-15 minutes, or until they are tender when you pierce them with a fork or knife
  6. Drain the potatoes in a colander for a few minutes until they are dry
  7. Add the potatoes to a serving bowl and pour the dressing and toss while potatoes are still slightly warm. so they absorb the delicious sauce.
  8. Put in fridge for at least one hour and serve.

Serve at room temperature or cold. Enjoy!

Creamy Tarragon and Chive Dressing

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena