Ingredients Jump to Instructions ↓

  1. 1/2 cup finely minced red onion

  2. 3 tablespoons Dijon mustard

  3. 3 tablespoons red wine vinegar, divided

  4. 1/2 teaspoon sea salt Freshly ground black pepper

  5. 1/2 cup extra-virgin olive oil

  6. 1 teaspoon finely minced fresh tarragon leaves

  7. 2 pounds Yukon gold potatoes , skin on, cut into 1-inch chunks

  8. 2 cups diced tomato, skin on, including seeds and juice

Instructions Jump to Ingredients ↑

  1. For the vinaigrette For the vinaigrette: In a bowl, whisk together the onion , mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon . Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer , and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar . Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.


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