TARRAGON POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
- While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.
- Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.
TARRAGON POTATO SALAD
Provided by Moira Hodgson
Categories lunch, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil the potatoes until they are cooked. Meanwhile, make the mayonnaise.
- Beat the egg yolks in a bowl with a whisk until they are thick and sticky. Add the vinegar and mustard and beat some more.
- Gradually add a few drops of safflower oil and whisk them in. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.) Season with salt and pepper.
- Drain the potatoes and cut them in slices or quarters. Place them in a large serving bowl and coat with the mayonnaise. Add the herbs and onion and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
TARRAGON POTATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
- Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
- When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 168 milligrams, Sugar 3 grams
FILLETS OF LAMB WITH TARRAGON
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each lamb fillet crosswise into 4 equal portions.
- Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
- Sprinkle the pieces on both sides with salt and pepper.
- Beat the egg with the water and pour the mixture into a flat dish with raised edges.
- Dip the pieces of meat in flour on both sides. Shake off excess.
- Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
- Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
- Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams
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LEMON-TARRAGON POTATO SALAD - SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 35 mins
- Stir together shallot and vinegar in a small bowl; set aside. Place potatoes and 2 teaspoons of the salt in a large saucepan. Cover with 10 cups water; bring to a boil over medium-high. Reduce heat to medium. Cook, undisturbed, until potatoes are fork-tender, 12 to 15 minutes. Drain; transfer to a large bowl.
- Using a slotted spoon, remove shallot from vinegar, and transfer to large bowl with potatoes. Reserve vinegar in small bowl. Add lemon juice, Dijon mustard, pepper, and remaining ½ teaspoon salt to vinegar; whisk together until combined. Gradually whisk in oil until combined.
- Add lemon-vinegar mixture, celery, and tarragon to potato mixture. Toss to coat, using back of a spoon to gently smash about one-third of potatoes. Serve immediately, or cover and refrigerate until ready to serve (up to 12 hours). Garnish with additional tarragon leaves before serving.
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- Bring potatoes to a rolling boil and reduce heat and cook for 5 minutes or until a fork pierces the potatoes easily
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