I’m a big fan of vinaigrettes. They are easy to make and you can use the same recipe so many different ways in the kitchen. I start with an acid, whether it be lemon juice or vinegar, season with salt and pepper, whisk in oil then add something extra like a fresh herb or grated Parmesan cheese (Dijon mustard in this case). I like to use this tarragon-mustard version as a marinade for chicken, dressing for a salad and to flavor simply boiled potatoes. You could easily replace the herbs with basil but I love the tang of tarragon.
Vinaigrette Potato Salad
2 pounds new potatoes
1 batch Tarragon-Mustard Vinaigrette
Freshly ground black pepper
Place potatoes in a large pot. Fill pot with enough cold water to cover the potatoes by 1 inch and add 1 teaspoon of salt. Bring the water to a boil and cook the potatoes until they are nice and tender when poked with a paring knife, about 17-22 minutes.
Using a pairing knife, cut any large potatoes in half. You want them just a little bigger than bite-sized. Pour 3/4 of the Tarragon-Mustard Vinaigrette in to a large bowl. When potatoes are cooked, drain well and add them to the bowl with the vinaigrette and toss. The hot potatoes will soak up the vinaigrette as they cool.
Taste the potatoes. If they need more flavor add the remaining vinaigrette. Taste again for seasoning and adjust as you see fit with salt and pepper.
See more seasonal recipes from my Spring Crate.