This recipe is inspired by Ina Garten’s Tarragon Potato Salad recipe, with just a few revisions. I was looking for a potato salad recipe that incorporated red potatoes, tarragon, and a dressing that isn’t too heavy. For this recipe, I used red potatoes instead of gold Yukon and omitted the dill and green onions. All of Ina’s recipes are fabulous, so you can make it either way!
2 lbs. red potatoes
1 cup good mayonnaise (Best Foods is always my first choice!)
2 T. freshly squeezed lemon juice
2 T. white wine vinegar
Red onion, chopped
Fresh tarragon, minced
Cut the potatoes into bite-sized pieces (typically in eighths, depending on the size of your potatoes). Boil them until just soft. Drain and rinse with cold water. Let the potatoes cool.
Mix the mayonnaise, lemon juice and vinegar in a small bowl. Place the potatoes in a salad bowl. Add the dressing and toss lightly. Add the salt, pepper, onion, and tarragon, to taste. Chill for at least two hours before serving.