This is a delicious potato salad that’s very easy to prepare. This one is best warmed or at room temperature. I got the idea for this potato salad after reading a Bon Appetit recipe for potato salad. This isn’t that recipe but is similar….The Bon Appetit recipe is for baby potatoes in a slightly sweetened vinaigrette. This No Mayo Dijon Tarragon Potato Salad is a Chunky, less sweet, sort of creamy cousin of the Bon Appetit Recipe. I also noticed that Epicurious also published the same exact potato salad recipe that Bon Appetit published for potato salad. Bon Appetit & Epicurious inspired this recipe for No Mayonnaise Dijon Tarragon Potato Salad. This potato salad came out perfect…..I mean really perfect…It didn’t get drippy, or dry or change flavors a few days latter.

Ingredients for about 10 servings

3 lbs red potatoes – peeled and cut into large potato salad type chunks (you want a little larger than you want because potato chunks get smaller when you mix)

1 Tablespoon sea salt (heaping or small palm full) – for boiling the potatoes

1/2 red bell pepper – chopped – somewhat small

1 celery rib – chopped small

2 1/2 oz shallots – sliced very thin on mandolin

1/3 cup extra virgin olive oil

1/3 cup white vinegar

6 Tablespoons dijon mustard – preferably Amora Brand from France (I do warn you that recipe adjustments might be needed when you use a different brand of dijon…..Amora is unique and not over-powering)

2 Tablespoons hot sauce – preferably Frank’s Red Hot

1/4 oz. package of fresh tarragon leaves – chopped

Directions

In a sauce pot add potatoes, add water to cover potatoes well and add salt. Bring the pot to a slow boil and cook till the potatoes are tender. (about 10 minutes)

While the potatoes are cooking chop and slice vegetables (shallots, bell pepper and celery) if you didn’t already and put them in a big mixing bowl and set to the side.

In a bowl add the dijon….slowly add the oil and mix till it’s coming together or emulsified then slowly add the hot sauce and slowly add the vinegar while mixing and set to the side.

By now your potatoes should be done. Either remove them with a slotted spoon and try to shake all the liquid out and add the potatoes to the bowl with vegetables or just use a colander but you risk breaking down the potatoes more. After the potatoes are in the bowl add the dressing while the potatoes are hot so they can absorb flavors and carefully mix trying not to break the potatoes much. Just before it’s almost mixed add the tarragon. I think it’s well seasoned but if you used different mustard or hot sauce than I did you might need to make some adjustments to this recipe…………….

It’s delicious everyone should enjoy….#CrowdPleaser

A special Thanks is needed to Thank Bon Appetit and Epicurious for Inspiring this delicious recipe.