Backyard Party, Barbeque, Delicious, Easy
Degree of Difficulty
Yukon gold or white potatoes
boiled in their skin, peeled and diced
fresh tarragon or 1-2 tablespoons of dried
tightly packed finely chopped fresh dill
half for dressing and half for potato and celery mixture
white wine vinegar
Dijon or grainy mustard
kosher salt and ground black pepper
Gather all ingredients before starting recipe.
Cover 2-3 Yukon gold or white potatoes with water. Bring water to a boil, reduce heat to a simmer and cook for 20-25 minutes or until the potatoes are crisp tender. Drain and set aside to cool.
Combine dressing ingredients in a small bowl and whisk until smooth, set aside until ready to combine with potato, celery mixture.
In the meantime, chop celery and reserve until potatoes have cooked and cooled to room temperature.
Peel cooked potatoes and cut into a half inch dice and add to a medium sized mixing bowl.
Add chopped celery and 1/2 of dill to drained, cooled and diced potatoes.
2 hours before serving
Toss potatoes with about 1/2 of the dressing at least 2 hours before serving, use the remainder for a sauce over poached salmon.
Serve potato salad at room temperature.