Tarragon Potato Salad
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 servings
- 12ounces tiny new potatoes
- 1sprig fresh dill to yield 1 tablespoon chopped
- 1sprig fresh parsley to yield 1 tablespoon chopped
- 2teaspoons chopped capers
- 3tablespoons low-fat sour cream
- 2tablespoons nonfat yogurt
- 2teaspoons tarragon vinegar
- Few dashes cayenne pepper
- Dash salt
- Freshly ground black pepper
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement