Creamy tarragon potato salad recipe
Creamy Tarragon Potato Salad
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You may be ready for a change in your potato salad, just like LeBron James wanted a change in cities. Instead of mayo, this salad gets its creaminess from sour cream…walnuts for crunchiness instead of pickles…and horseradish takes the place of mustard. Give it a shot if you dare.
Ready in: 25 mins
- 2 1/4 pounds baby potatoes, halved
- 2 small heads Belgian endive, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons roughly chopped fresh tarragon leaves
- 1/2 cup roughly chopped walnuts
- Juice of 1 lemon
- 1 tablespoon grated fresh horseradish root
- 8 ounces sour cream
- 1/4 teaspoon sea salt
Prep: 15 mins | Cook: 10 mins
1. Bring large pot of water to boil over medium heat. Add potatoes and boil for about 10 minutes, until potatoes are tender when pierced with a fork. Drain in a colander and cool.
2. In large bowl, toss potatoes, endive, parsley, tarragon, and walnuts together.
3. In separate mixing bowl, stir together the lemon juice, horseradish, and sour cream. Sprinkle with sea salt. Pour over the potato endive mixture and stir to coat the potatoes with the dressing.
4. Chill until serving time.
Reference: Creamy tarragon potato salad recipe
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