Tarragon Potato Salad

I am visiting with my parents this week, and in addition to loving the warm weather, I have been loving my mom’s cooking.  She is such a fabulous cook, and I learn so much when I am with her!  This week she made Tarragon Potato Salad to go with grilled steak tips.  The potato salad is a fresh and light version of traditional potato salad, and doesn’t use any mayo.  Perfect for the summer weather!

Tarragon Potato Salad

Pieces:

1. 1 bag fingerling potatoes, each cut into quarters
2. one half of a red onion, diced
3. 3 stalks celery, sliced very thin
4. 3 tbsp. dijon mustard
5. 2 tbsp. white wine vinegar
6. one half cup olive oil
7. 4 tbsp. parsley, chopped
8. 1 tsp. tarragon
9. one half tsp. grated lemon rind
10. 2 tsp. salt
11. 1 tsp. pepper

Process:

1. Once the potatoes are washed and cut into quarters, steam them.
2. Do not rinse the potatoes, but let them cool.
3. In a large bowl, combine the red onion, celery, dijon mustard, white wine vinegar, olive oil, parsley, tarragon, lemon rind, salt, and pepper.  Whisk to combine.
4. Add the cooled potatoes and stir to cover the potatoes with the dressing.
5. Serve at room temperature.

Happy Allergy Free Eating!