Here's another favorite way I enjoy tarragon - one I usually save for all the "patriotic" holidays - lol!! The tarragon flavor comes not only from the tarragon itself, but also from the tiny Cornichon pickles, which are made in tarragon vinegar. This is a bold & tangy flavored potato salad that might not be to everyone's taste, but it's always been a hit around here. The Peruvian Purple fingerling potatoes, since they're strongly colored blue/purple all the way through, make this dish particularly striking.
Breezy Red, White, & Blue Potato Salad
(adapted from a recipe by Alton Brown)
Makes approximately 4 servings
One 1-pound bag of mixed fingerling or baby potatoes (I like the “Melissa’s” brand), or, if purchased separately, approx. 1/3-pound each of white/yellow, red, & purple/blue baby or fingerling potatoes
2 tablespoons cider vinegar
¾ cup mayonnaise
½ teaspoon dry ground mustard
Approx. ¼ cup chopped fresh Italian flat-leaf parsley
Approx. 2 tablespoons chopped fresh tarragon leaves
1 garlic clove, peeled & minced
1 shallot “clove”, peeled & minced
6 Cornichon pickles, roughly chopped
1 small or ½ a large celery stalk, chopped
Salt & freshly ground black pepper to taste
Wash potatoes, place in a pot with water to cover by a couple of inches, & bring to a boil. Reduce heat to a simmer & cook until potatoes are tender when pierced with a sharp knife – approx. 15 minutes. Drain & set aside until cool enough to handle, then cut potatoes into bite-size pieces/slices.
In a bowl large enough to hold finished salad, combine all remaining ingredients well. Gently fold in potatoes & serve immediately, or chill in the refrigerator as desired.