I discovered herbed potato salad back in my early 20’s at a friend’s dinner party. Until then, potato salad was the traditional mayo or mustard version with some sort of relish-olive mixture.
I had never had tarragon before, much less in a potato salad that had wine!!!
Tarragon is both a culinary and medicinal herb. The taste is subtle and has been compared to anise. It goes well with light meats such as fish and chicken but also compliments tomatoes, eggs, soups and stews.
As for the medicinal properties, tarragon can be used to treat digestion issues, water retention, alleviate toothache and help promote sleep.
While traditional potato salad is still my go-to for BBQ’s, but I like this version paired with boiled shrimp, beer can chicken or any light meat.
The instructions may sound daunting at first glance but the steps are simple and easy. Make it once and you will NEVER forget it!!
NOTE: I used Yukon Gold but Red Potatoes will work just as well!
Tarragon Potato Salad
- 6 Yukon Gold Potatoes sliced
- 1 TBSP Tarragon
- 1 Cup White Wine
- 1/2 Cup Mayo
- 1 TBSP Tarragon
- 1 Clove Garlic Minced
- 4 Strips Bacon Chopped; or, crumbled
- 1/4 Purple Onions Thinly Sliced
- 1 tsp Dry Mustard
- Boil Sliced Potatoes in salted water for 20 minutes or done.
- In small bowl, combine 1 Cup of wine with 1 TBSP Tarragon.
- When potatoes are cooked to preferred doneness, drain. Immediately, place bowl under strainer, stir wine & tarragon then pour over potatoes. Reserve the strained liquid and place potatoes in the bowl.Sprinkle salt and allow to sit for 10 minutes.
- Add 1/2 C Mayo, 1 TBSP Tarragon, dry Mustard and garlic to small bowl. Use reserved, strained wine to thin the mixture, if desired.
- Stir in chopped bacon and red onions. Serve at room temperature or refrigerate until ready to serve. NOTE: The dressing may separate slightly. Don't be concerned as stirring before serving will fix this issue!