Tarragon Potato Salad

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 tablespoons optional: dill fresh minced
• 2 tablespoons tarragon leaves fresh minced
• 6 servings kosher salt 
• 2 tablespoons juice of lemon freshly squeezed
• 1 cup mayonnaise good
• 3 tablespoons onion red minced
• 3 tablespoons scallions white green chopped
• 2 tablespoons citrus champagne vinegar 
• 2 pounds yukon gold potatoes 6 to 8 potatoes

Equipment

• knife
• mixing bowl
• pot
• kitchen towels
• skewers
• colander

Directions

1. Watch how to make this recipe.
2. Place the potatoes in a pot with enough water to cover them.
3. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.
4. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick.
5. Place the potatoes in a mixing bowl.
6. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well.
7. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to
8. sit for at least 30 minutes for the flavors to develop.
9. Sprinkle with salt and serve at room temperature.