Herbed Potato Salad

I am so tickled that potato salad season is here. It was truly a long and dark winter without it. Throw in some grilled corn on the cob, little BBQ chicken, and I am as good as gold.

I know that potato salad isn't the most exciting recipe ever and like lasagna, we all have a variation of it that suits us best, but maybe you'll give this one a try. Maybe? I really, really liked this one. Thumbs up, whole-heartedly.

It requires lots of fresh herbs, onion, and simplicity. No hard-cooked eggs, no pickle juice, just straight up mayo and flavor accents to make it creamy and satisfying and pleasurable.

Tarragon and Dill Potato Salad

{Ina Garten, Barefoot Contessa: How Easy is that?, pg 112}

3 pounds small white boiling potatoes

Kosher salt

1 cup mayo

2 tablespoons lemon juice

2 Tbsp white wine vinegar

1 tsp freshly ground black pepper

3 Tbsp diced green onion (white and green parts)

3 Tbsp red onion, finely diced

2 tablespoons chopped fresh tarragon

2 tablespoons chopped dill

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the mayo, lemon juice, vinegar, and pepper. While potatoes are still warm, pour this dressing over them and toss well. Add the scallions, red onion, and the herbs, and toss well. Allow the salad to sit at least 30 minutes for flavors to develop. Sprinkle with salt and serve at room temperature.