Creamy Potato Salad
Make an easy, but sophisticated version of the classic picnic and cookout side dish by adding fresh tarragon and Dijon mustard.
- Serves: 6 persons
- 5large russet potatoes (peeled and cubed)
- 1cup mayonnaise
- 2teaspoons capers (in their own juices)
- 1tablespoon Dijon mustard
- 1tablespoon fresh tarragon (chopped, plus more for garnish)
- 1teaspoon salt (plus more for salting water)
- ½teaspoon ground black pepper
- 1teaspoon garlic powder
- 2hard-boiled eggs (peeled and chopped)
Step 1Gather the ingredients.
Step 2Fill a medium stock pot with water and bring to a boil. Once boiling, season with salt and stir. Add the potatoes to the pot and cook over medium heat for 20-23 minutes, or until they are tender. Make sure the potatoes are not overcooked or the salad will become too mushy. Strain the potatoes.
Step 3Prepare an ice bath for potatoes by filling a large bowl with cold water and ice. Drain cooked potatoes in a colander or large strainer. Leave potatoes in a strainer and immediately place the whole thing into the ice bath. Make sure potatoes are covered by the cold water. Let sit in the ice bath for 15 minutes. While it is sitting, prepare the dressing.
Step 4In a large bowl whisk together the mayonnaise, capers, mustard, tarragon, salt, pepper, and garlic powder in a large bowl.
Step 5Gently fold the chopped hard-boiled eggs into the dressing.
Step 6Drain potatoes well and add to the dressing. Gently toss together until all of the potatoes are coated with the dressing. Taste once again for flavor and add more salt if needed. Remember that potatoes soak up salt, so don't be shy adding a little more. It will keep the salad from being too bland.
Step 7Scoop potato salad into a serving bowl and top with more chopped tarragon. Cover the bowl with a lid or plastic wrap and place into the refrigerator for 2 hours before serving.