Warm Dijon Potato Salad With Tarragon and Dill
This is a super flavorful Potato Salad packed full of fresh herbs like tarragon and dill. It has an acidic punch from the capers and pickles and is finished with a creamy dijon vinaigrette. This is no basic potato salad. Get ready to elevate to the next level.
Equipment
- Instant Pot
Ingredients
- 2 Lbs Baby Red Potatoes Cut into 4ths
- 2 Eggs Hard Boiled and Optional
- 1/4 Cup Green Onions Chopped
- 1/2 Shallot Minced
- 3 Tbsp Tarragon Chopped
- 2 Tbsp Dill Chopped
- 2 Tbsp Capers and 1 Tbsp Juice held for the vinaigrette.
- 2 Baby Dill Pickles or 1 large Diced
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Cup Olive Oil
- 3 Tbsp White Wine Vinegar
- 2 Tsp Dijon Mustard
- 2 Tsp Sugar
Instructions
- Start by cutting your potatoes into 1/4s and cooking them with your preferred method. They should be soft and easy to cut when they are done.
- Next you can make your hard boiled eggs if you are using them. Click the hard boiled eggs for the recipe or look in above instructions. Cool, Peel and chop when they are done.
- In a large bowl combine the dijon mustard, caper juice, white wine vinegar, sugar.Whisk in the olive oil.
- Pour your sauce into the potatoes and gently mix until potatoes are coated.
- Next chop your shallots, green onions, pickles, tarragon, dill, eggs and capers.
- Fold into the potatoes. Finally add in your chopped hard boiled eggs.
- Taste and season with more salt and pepper if needed and serve.
Notes
If you are vegan omit the hard boiled eggs.
I prefer using fresh herbs but you can used dry too.