Tarragon Potato Salad
This herbed potato salad is a twist on tradition you will be sure to love.
- 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!