• 8servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E
MineralsNatrium, Chromium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds Yukon gold potato es (peeled, if desired)

  2. 1 tablespoon plus 1/2 teaspoon kosher salt

  3. 1/4 cup fresh lemon juice

  4. 1 teaspoon honey

  5. 1 small shallot , finely chopped

  6. 2 tablespoons coarse-grain mustard

  7. 1/2 cup extra-virgin olive oil

  8. 1/2 teaspoon black pepper

  9. 1 small bunch fresh tarragon , chopped

Instructions Jump to Ingredients ↑

  1. Place the potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 25 minutes. Meanwhile, whisk together the lemon juice, honey, shallot, and mustard in a small bowl. Whisking constantly, slowly add the oil in a steady stream. Season with the remaining salt and ¼ teaspoon of the pepper; set aside. Drain the potatoes and cut them into 1-inch pieces. Transfer to a serving dish. Pour half the vinaigrette over the hot potatoes and toss. Set aside for up to 1 hour to allow the flavors to meld. Just before serving, drizzle with the remaining vinaigrette, sprinkle with the remaining pepper and the tarragon, and toss.


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