EASY TARRAGON POTATO SALAD
Make and share this Easy Tarragon Potato Salad recipe from Food.com.
Provided by Parsley
Categories Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil diced potatoes in salted water until tender. Drain and rinse w/ cold water; drain again. Allow potatoes to cool completely.
- When cooled, place potatoes in a large bowl and toss w/ onion, celery and eggs (if using eggs).
- Add all remaining ingredients and combine well.
- Chill until serving.
Nutrition Facts : Calories 193.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 198.8, Carbohydrate 34.2, Fiber 4, Sugar 2.6, Protein 3.8
TARRAGON POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
- While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.
- Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.
POTATO SALAD WITH CHAMPAGNE VINEGAR & TARRAGON
Make and share this Potato Salad With Champagne Vinegar & Tarragon recipe from Food.com.
Provided by Katemeri
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook, peel and cube the warm potatoes.
- Add all ingredients.
- Stir.
- Chill.
- Enjoy.
Nutrition Facts : Calories 410.8, Fat 24.2, SaturatedFat 7.4, Cholesterol 27.1, Sodium 1287.4, Carbohydrate 46.2, Fiber 3.6, Sugar 7.5, Protein 4.9
TARRAGON POTATOES
These cubed, unpeeled red potatoes make an attractive side dish for any Christmas feast. Tarragon, onion and garlic give them terrific flavor.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.
Nutrition Facts :
LOBSTER, CORN, AND POTATO SALAD WITH TARRAGON
Categories Salad Potato Shellfish Tomato Fourth of July Picnic Father's Day Lunch Seafood Lobster Corn Summer Tarragon Endive Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare lobster, potatoes, and corn:
- Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
- Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
- Boil corn in same water until crisp-tender, about 3 minutes, then drain.
- When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
- Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
- Make vinaigrette:
- Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
- Assemble salad:
- Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
TARRAGON POTATO SALAD
Fresh green beans and potatoes star in a salad bathed in a homemade garlic and herb vinaigrette.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- In tightly covered container, shake all Tarragon Dressing ingredients.
- Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, until potatoes are tender; drain.
- In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
TARRAGON POTATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
- Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
- When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 168 milligrams, Sugar 3 grams
ROAST NEW POTATO SALAD WITH CAPER & TARRAGON DRESSING
A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast
Provided by Cassie Best
Categories Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
- Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
Nutrition Facts : Calories 149 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
TARRAGON POTATO SALAD
Provided by Moira Hodgson
Categories lunch, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
- 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.
- 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.
- 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).
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO AND SEAFOOD SALAD WITH TARRAGON
Steps:
- Place potatoes in heavy large saucepan. Add water to cover. Season generously with salt. Bring to boil. Cover and cook until potatoes are tender, about 25 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add remaining potatoes. Drizzle with 1 tablespoon vinegar. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Add shrimp and scallops and sauté until cooked through, about 5 minutes. Transfer shrimp, scallops and any juices to bowl with potatoes; add crabmeat. Toss gently to blend. Cover and refrigerate until well chilled, about 2 hours.(Can be prepared 1 day ahead. Keep refrigerated.)
- Stir sour cream, mayonnaise, green onions, minced tarragon and remaining 1 tablespoon vinegar in small bowl to blend. Pour dressing over potato mixture. Toss gently to blend. Season to taste with salt and pepper. Garnish with tarragon sprigs and serve.
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- Put the potatoes in a large pot of cold water. Bring to a boil and cook over moderate heat until tender, 20 to 25 minutes. Drain and let cool under running water. Peel the potatoes and cut them into 1/2-inch chunks.
- In a large skillet, heat the olive oil until shimmering. Add the leeks and cook over moderate heat, stirring occasionally, until tender but not browned, about 5 minutes. Let the leeks cool completely.
- In a large bowl, whisk the mayonnaise with the mustard and vinegar until smooth. Add the sautéed leeks, celery, tarragon and chives and season with salt and pepper. Gently fold in the potatoes until coated. Serve the potato salad chilled or at room temperature.
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