Recipe Details
- Level: Easy
- Yield: 6 servings
- Total Time: 1 hr 25 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
- Calories: 466
- Total Fat: 30 g
- Saturated Fat: 5 g
- Carbohydrates: 45 g
- Dietary Fiber: 6 g
- Sugar: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
- Sodium: 713 mg
Ingredients
- 2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
- Kosher salt
- 1 cup good mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tarragon or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 3 tablespoons chopped scallions, white and green parts
- 3 tablespoons minced red onion
- 2 tablespoons minced fresh tarragon leaves
- 2 tablespoons minced fresh dill
Instructions
- Put the potatoes in a large pot and cover with water. Add 1 tablespoon of salt, bring to a boil, then reduce heat and simmer for 15 to 30 minutes, or until the potatoes are just tender when tested with a small knife or skewer. Drain in a colander, cover with a kitchen towel, and let the potatoes steam for 10 minutes. Once cool enough to handle, peel the potatoes and slice them about 1/2 inch thick. Transfer the sliced potatoes to a mixing bowl. In a separate bowl, mix together the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and pepper. While the potatoes are still warm, pour the dressing over them and toss gently to coat. Add the chopped scallions, minced red onion, tarragon, and dill, then toss again lightly. Let the salad rest for at least 30 minutes so the flavors can blend. Taste and sprinkle with a little extra salt if needed before serving at room temperature.
Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
