French-style potato salad with tarragon vinaigrette from The Best Recipe (page 46) by Cook's Illustrated Magazine

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Notes about this recipe

  • jenburkholder on May 31, 2022

    Good and easy. I might decrease the oil a bit next time - adding the whole amount of vinaigrette seemed to have the right amount of flavor, but too much fat (and I am NOT a fat-phobe in my food).

  • Cheri on July 30, 2011

    Wow. This was excellent. I added diced shallots to dressing (to mellow them) and minced tarragon. When potatoes were still pretty warm, I dressed, cooled and refrigerated. Then I added a bunch of chopped celery leaves (thank you Farmers Market) about 30 minutes before serving. Also subbed tarragon vinegar for the white wine vinegar. Served with grilled skirt steak with a bit of chive compound butter and sliced heirloom tomatoes. Truly perfect. Really nice for a no-mayo potato salad.

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