I’ve been borrowing a lot of recipes from my mother lately. What can I say, the lady is a good cook! I tweaked her potato salad recipe to make this version… and it’s so darn yummy. It’s also simple, quick, and doesn’t contain any heavy ingredients (like cream or cheese) which makes it a healthy side dish. If you’ve got a potluck or dinner party coming up, this is a great dish to bring!
Ingredients (for 4-6 servings):
- 1 bag of mini potatoes
- Olive oil
- Large white onion
- Green onions
- Dijon mustard
- Salt & pepper
- Place the potatoes in a pot filled with water (should be about half an inch above potatoes). Bring to a boil, then turn down the heat and keep cooking until tender (15-16 minutes).
- Chop up half an onion and a few green onion stalks.
- In a pan, heat up some olive oil. Fry the onion and green onion for several minutes. Add garlic and fry for another minute.
- Coat potatoes in the onion/garlic/olive oil mixture.
- Finely chop a bunch of chives and tarragon. Add more olive oil to potatoes as needed, along with the chives, tarragon, dijon mustard and salt and pepper.
- Toss potatoes and let stand.
- Serve at room temperature or slightly chilled.
Onion lovers will definitely enjoy this potato salad. But the real flavour, I’d say, comes from the tarragon – personally, it’s not a herb I use often, so it gives this dish a unique taste. This salad also keeps in the fridge for a couple days – meaning you can get a few meals out of it. From personal experience, I know it pairs as well with hamburger as it does with steak.
Placemats from Anthropologie ($16.00 CDN, $14.00 USD)