A friend of mine brought over some tarragon from her garden recently. I wasn’t really sure what to do with it, but then I remembered I’d just gotten some red new potatoes at the farmers’ market and figured if it’s good for chicken salad, surely tarragon would be good in potato salad. And it is! Tarragon has a unique flavor; similar to anise but not as reminiscent of the dreaded black jellybean. I definitely went light with it. Using a shallot instead of onion made it a milder salad, too. The fried shallot is from the international market and added a nice bit of crunch and texture.
I served this as part of a 4th of July dinner al fresco. It was also a great occasion to try out some Repurpose dinnerware I was sent recently to try. Repurpose is kinder, gentler disposable serveware; the cups, cutlery, and plates are all made exclusively from plants (corn, sugar, and bamboo with soy inks) and completely compostable. They’re also BPA-free, chlorine-free, and petroleum-free. Though not completely tested, it is believed that the limited amount of soy ink used will not create an issue with anyone with a soy allergy.
Repurpose is not just earth-friendly, they’re also really durable. The plates and cutlery are strong and the cups aren’t flimsy at all. You can definitely tell there’s something different about them, but in a good way. They’re surprisingly sturdy; they held up to a plate of this potato salad and a couple of Smart Dogs really well! Repurpose compostables are available at stores across the country (though none in Nashville) and are available online.
Tarragon Potato Salad
a variation of Potato Salad with Tarragon and Shallots from Saveur
2 pounds red new potatoes, cut in bite-size pieces
½ cup mayonnaise
3 tablespoons red wine or apple cider vinegar
1 shallot, peeled and diced
3 tablespoons fresh tarragon, chopped
Salt and freshly ground pepper
¼ cup fried shallot to finish (optional)
Boil potatoes in a large pot of salted water until tender, 10–20 minutes. Drain and transfer to a large bowl to cool.
Once cool (room temperature), add mayonnaise, vinegar, shallots, and tarragon and stir gently to combine. Add salt and freshly ground black pepper to taste. Top with fried shallot when serving.