Potato Salad with Tarragon Caper Dressing
What’s a summer party without potato salad? This version is given a Mediterranean twist with tarragon and capers and can easily serve as a main dish by adding some smoked trout.
Ingredients
4 large eggs
1/2 to 2/3 cup best-quality mayonnaise
1/2 to 2/3 cup plain Greek yogurt
1/3 to 1/2 cup finely chopped sweet white onion
2 heaping Tbsp. capers
2 to 3 Tbsp. chopped fresh tarragon
1 to 2 Tbsp. Dijon mustard
Salt and pepper to taste
2 lbs. small new red potatoes, cooked, slightly cooled and then cut into chunks
Optional: 1 to 2 cups smoked lake trout or poached rainbow trout, deboned
Lettuce or arugula
Directions
For large eggs, cover them with cold water, bring to boil, turn off heat, cover pot and let stand 8 to 9 minutes so that they’re barely done. Immerse in cold water until cool, then peel and chop them.
Starting with the smaller amounts given and adding more of anything as you like, combine the mayo, yogurt, onion, capers, tarragon, mustard, salt and pepper. Gently fold in the potatoes, then the eggs (and trout, if using). Chill 2 or more hours to let flavors blend. Serve on a bed of lettuce or arugula.
Suggestions
Sometimes it’s nice to make things up as you go. Vary the quantities of the ingredients in this salad to create new flavors every time you make it.
To turn this into a main dish, fold in some deboned smoked lake trout or poached rainbow trout.
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