Tarragon Potato Salad
This flavorful, dairy-free potato salad will surely win over the devoted mayo lovers out there! Bursting with sweet tanginess, these golden potatoes are tossed with a vinaigrette that highlights our Greek Sage Olive Oil and Tarragon White Balsamic.
1.5 lbs Yukon Gold Baby Potatoes (washed and cut in half)
½ cup Celery (thinly sliced)
1 Shallot (minced)
¼ cup Greek Sage Olive Oil
2 tbsp Tarragon White Balsamic
1 tsp Dijon Mustard
1 tbsp Lemon Juice (fresh from 1 lemon)
1 tsp Kosher Salt
¼ tsp Black Pepper
4 tbsp Fresh Tarragon (chopped)
In a mason jar, add sage olive oil, tarragon balsamic vinegar, lemon juice, chopped tarragon, dijon, tarragon leaves, salt, and pepper. Shake until well combined. Set aside.
Place halved potatoes in 6 cups of salted water; bring to a boil over medium-high heat. Reduce heat to medium. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain and transfer to a large bowl.
Add celery and shallots to potatoes. Gradually add dressing to bowl and toss to coat. Season with salt and pepper. Garnish with additional tarragon leaves, if desired.
Cover and refrigerate at least 1 hr before serving.