Tarragon Tossed Potato Salad
Tarragon Tossed Potato Salad
By Mueller Market Chef Julia Whitehorn
Ingredients:
Red La Soda potatoes (B5 farm)
Red candy onion (B5 farm)
Mexican tarragon (Bouldin Food Forest)
Japanese spinach (Bouldin Food Forest)
Garlic chives (Munkebo Farm)
Dijon mustard
1/4 cup olive oil
2-3 tbs honey
2-3 tbs acv
salt and pepper to taste
Directions
Bring a cast iron pan or skillet to medium heat
Meanwhile, prepare potatoes by giving them a rinse and scrub dry with a paper towel until clean
Quarter the potatoes and transfer to mixing bowl
Thinly cut up garlic chives and tarragon leaves and add to bowl (leave a a few springs of full tarragon leaves)
Add salt, pepper, and drizzle of olive oil into bowl then transfer to the pan to begin cooking potatoes
let potatoes brown in the pan for 4-5 minutes, add more oil if necessary
add just enough water to the coat the bottom of the pan and then cover to retain heat for about 8-10 minutes
remove the lid and check potatoes until knife or fork tender
Make Dressing:
Finely dice a about a quarter of the red onion and add to a small mixing jar
add more chopped tarragon and garlic chives to the mix
pour or squirt the remaining dressing ingredients (olive oil, dijon, honey)
Season and thin out to taste
Make Salad!
Once potatoes are cooked, transfer to salad bowl of fresh spinach to let slightly wilt
Pour over the dressing and toss to fully combine
Add the remaining fresh tarragon leaves into the salad to top
Serve warm or cool as a simple side dish to your next meal
