Ina’s Tarragon Potato Salad Recipe

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then decrease the warmth 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 and cover with a clear, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Place the cut-up potatoes in a big bowl and immediately pour the dressing over them. Toss until the dressing coats each bite wiz khalifa martial arts. Cover the bowl and refrigerate for a couple of hours to permit the flavors to mix.

Boiling the potatoes in a salt and vinegar bathtub permits them to soak up all of that briny flavor earlier than you dry them off and crisp them up within the oven. The result’s a soft-in-the-center, crispy-on-the-outside potato that’s loaded with flavor. Now I cook dinner most meals at residence and I have two unimaginable taste-testers who anxiously wait to attempt every thing that comes out of the kitchen. I make a lot of Ina’s recipes and right here is yet one more.

First of all, issues like potato salad are sometimes blamed for causing food-borne illness as a outcome of mayonnaise, and the actual fact it contains eggs. Excellent and fairly easy – however I utterly agree with the evaluate by Manami to cut back the quantity of salt. If you use the salt called for the potato salad is overwhelmingly salty. Add the onion, tarragon and parsley, and salt and pepper to style. Meanwhile, Garten will get to work on the dressing.

Southern Living is a half of the Dotdash Meredith publishing household. Cover the salad bowl with plastic wrap or store the salad in an hermetic container. Refrigerate it for as a lot as three to 5 days.

Then you’ll drain them, return them to the new pot, cover them, and let them steam within the residual warmth until they’re fork-tender. Glancing at the ingredients record, it might look like Ina’s salad is fairly normal. What’s particular is her method for cooking potatoes.

This recipe has a tangy dressing jazzed up with buttermilk and two forms of mustard. Get our greatest recipes, grocery finds, and clever kitchen suggestions delivered to your inbox. Have you ever tried Ina Garten’s potato salad? Tell us what you thought in the feedback.

I would have loved this potato salad much more without the salty taste. I used about 1 tablespoon of salt in the water to boil the potatoes and the teaspoon of salt within the dressing combination. If I had added the extra 2 teaspoons of salt when adding the celery and onion we might not have been able to eat the potato salad. Mixed usually whereas within the fridge and about 2 days later the dressing taste got here via without a lot of the salty flavor.

Truth be told, it was even better the second day. For all these potato salad purists out there, we’re going to want you to set aside your preconceived notions and give Ina Garten’s Potato Salad recipe a whirl. We did earlier this summer season, and it has been on exhausting rotation ever since.