Fingerling Potato Salad With Tarragon Recipe
Servings: 1
Ingredients
- 2 lb fingerling potatoes
- 3 Tbsp. tarragon vinegar or possibly white wine vinegar, divided use
- 1 Tbsp. Dijon mustard
- 1/2 tsp each: salt, freshly grnd pepper
- 1/2 c. extra-virgin extra virgin olive oil
- 1 x chopped shallot
- 1 x chopped clove garlic
- 2 Tbsp. chopped parsley
- 1 Tbsp. chopped tarragon
Directions
- Place potatoes in large pot and fill with cool water to cover. Heat to boil, then simmer till potatoes are tender when pierced with thin end of knife, about 15 min. Drain; set aside to cold slightly. Slice.
- Toss potatoes with 2 Tbsp. of vinegar. Whisk together remaining vinegar, mustard, salt and pepper in small bowl. Slowly whisk in extra virgin olive oil. Add in shallot and garlic; whisk to combine. Pour over potatoes and gently toss. Add in parsley and tarragon. Toss. Serve at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1090g | |
| Calories 1624 | |
| Calories from Fat 972 | 60% |
| Total Fat 110.11g | 138% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1398mg | 58% |
| Potassium 4301mg | 123% |
| Total Carbs 148.36g | 40% |
| Dietary Fiber 16.6g | 55% |
| Sugars 9.47g | 6% |
| Protein 18.71g | 30% |
