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

  • shallots
  • Dijon mustard
  • parsley
  • tarragon
  • white wine vinegar
  • olive oil
  • potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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