Tarragon Potato Salad
Tarragon Potato Salad (59)
Impress your friends and family with a new take on the ever-so-popular barbecue sidekick, potato salad. Cubed red skin potatoes and chopped veggies are dressed in a sweet and tangy tarragon mayonnaise.
Serves: 8
Ingredients:
- 6 cups cooked, diced red-skin potatoes (unpeeled)
- 2 cups frozen peas, thawed
-
1 cup finely diced red onion
- 1 large red bell pepper
-
1 tablespoon sea salt
Sweet Tarragon Mayonnaise:
- 2 egg yolks
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
-
1/2 teaspoon [ground, dried] mustard
- 1 teaspoon sea salt
- 4 drops stevia liquid concentrate
- 1 tablespoon tarragon herb salad seasoning
- 1 cup olive oil
Directions:
- Place the potatoes, peas, onion and bell pepper in a large, bowl, sprinkle with salt, and toss well. Set aside.
- Place all of the mayonnaise ingredients and 1/4 cup of the oil in a blender and blend for 30 seconds. With the blender still running, slowly add the remaining oil through the opening in the lid. Continue to blend until smooth.
- Add 1/4 cup of the mayonnaise to the potato salad ingredients and mix well. Add additional dressing as desired. Cover the salad and place in the refrigerator for at least 1 hour before serving. If there is any remaining mayonnaise, place it in a jar or container with a tight-fitting lid and refrigerate. It will keep for up to two weeks.
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