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SHOPPING LIST
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- Tarragon vinegar
- Red onion or scallions
- Optional: dry mustard
- Optional: fresh tarragon leaves
- Optional: fresh dill or parsley leaves
- Lemon
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- Red potatoes
- Mayonnaise
- Sour cream
- Dijon mustard
- Capers
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Prepare potatoes
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Cook the potatoes, peel (if desired), then cut into bite-size pieces and put into large bowl
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- 5-6 medium potatoes (about 2 pounds)
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Make the dressing
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Meanwhile, combine in a small bowl
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- 1/4 cup (2 oz) mayonnaise
- 1/4 cup (2 oz) sour cream
- 2-3 tablespoons Dijon mustard
- 1 tablespoon tarragon vinegar
- 1 tablespoon red onion or scallions, minced
- 2 tablespoons capers, rinsed and minced
- Salt & ground black pepper to taste
- Optional: about 1/4 tsp dry mustard
- Optional: 1 tablespoon fresh tarragon leaves, minced
- Optional: 1 tablespoon fresh dill or parsley leaves, minced
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Drizzle juice from 1/2 lemon over warm potatoes, then gently mix dressing into potatoes. Refrigerate.
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To finish:
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- Top serving bowl with a few thin slices of red onion
- Sprinkle with minced dill or parsley leaves and/or sweet paprika
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POTATO SALAD BASICS. Click here for essentials of selecting and cooking potatoes, preparing eggs, working with garlic, and similar tips to make potato salad preparation both easier and tastier.
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