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By Stephanie McKinnie

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Recipes

French Tarragon Shallot Potato Salad with Charred Lemon

written by STEPH July 20, 2015

This French Tarragon Shallot Potato Salad with Charred Lemon is simple yet complex at the same time.  There is a well-rounded flavor from the vinaigrette that blends seamlessly with the potatoes.  It is meant to be served warm or at room temperature and it goes great with a side green salad, warm French bread and a nice glass of Rose’ wine!

3u9a5611This Friday, we attended one of Robby’s work barbeques. It was a lot of fun and great to meet some of Robby’s co-workers I haven’t met before.  One of them was a guy named Val, he asked me what I did and I said I had a food blog.  He got excited and said, “my wife also has a food blog” and proceeded to show me on his phone.  I was impressed, to say the least!  I briefly met her towards the end of the party.  Her name is Elena and her blog is “Urban Kitchen Affairs”.
For the barbeque, I made a large Greek salad and some crostini very similar to these purple basil and sheep Gouda pesto crostini, which were devoured in minutes.  I plan to share the recipe with you in the near future.

3u9a5621

3u9a5668I love this potato salad with a nice glass of Rose’. It is also wonderful with a Sauvignon Blanc.

3u9a5637French Style Potato Salad Recipe:
8 – 10 servings
  • 2 1/2 Pounds Yellow Potatoes – 1/2 inch cubes
  • 1 Tablespoon White Vinegar – (helps to keep potatoes intact)
  • French Tarragon Shallot Vinaigrette – recipe below
  • 1/4 Cup Dry White Wine
  • 1 Shallot or 1/4 Cup – thinly sliced or minced
  • 1 Garlic Clove – minced
  • 1 1/2 Teaspoons Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper – or to taste
  • 1/2 Cup Red Cabbage – minced
  • 3/4 Cup Scallions – thinly sliced
  • 1 Cup Fresh or Frozen Peas – thawed
French Tarragon Shallot Vinaigrette – for the whole recipe click here.
  • 2 Tablespoons Fresh Tarragon – roughly chopped
  • 1 Medium Shallot (about 2 tablespoons) – minced
  • 2 Cloves Garlic – minced
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Champagne Vinegar
  • 1 Tablespoons Lemon Juice – fresh squeezed
  • 1/2 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Sea Salt or to taste
  • Dash Black Pepper
Charred Lemon
  • 2 Organic Lemons – sliced to 1/4 inch
  • Extra Virgin Olive Oil
  • Sea Salt
Garnish
  • Charred Lemon Rings – one slice per serving
  • Scallions
  • Pecorino Cheese – optional
Instructions:
Potatoes

Dice the potatoes into half inch chunks and put in a large pot covered in water.  Add the vinegar and bring to a boil then reduce heat to medium-high heat.  Cook for 30 to 40 minutes or until opaque and soft.   Make sure and check on them a few times, you don’t want to hard or mushy potatoes.  The best way is to taste them.  When the potatoes are tender, pour into a colander, drain and then dump them into a large bowl.

Vinaigrette

Add mustard, lemon juice, garlic, salt and pepper to a medium bowl and whisk together.  Next whisk in the vinegar, tarragon, shallots and slowly whisk in the olive oil.

Charred Lemon

Slice the lemons no less than a 1/4 inch or the flesh will dissolve. Lightly coat in olive oil and lightly sprinkle with fine sea salt.  Turn on the burner to medium-high heat.

Heat up a cast iron skillet or in the frying pan and when hot add the lemons in a single layer. Cook until the lemons just beginning to char then flip to cher the other side.  (about 2 -3 minutes on each side)

Assemble

Add the peas to a bowl of water to thaw.

While the potatoes are cooking, prep and then mix the garlic, shallots salt and pepper into the wine.  Set aside.

While the potatoes are hot, pour the wine mix over the potatoes and gently toss a few times.  Let sit for 5 minutes then add the vinaigrette, peas, cabbage, and scallion.  Carefully stir everything together.  The dressing will soak into the potatoes so don’t worry if it is pooling at the bottom of the bowl.  Stir before serving.  Top with a little more scallions, pecorino and charred lemons.

3u9a5679Health benefits:

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,

Tarragon herb is one of the highest antioxidant value food sources.  It helps lower blood-glucose levels, which helps with low blood sugar.  It helps in the production of bile by the liver thus making it a great digestive tonic.  It is a mild sedative and can help with insomnia anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from a heart attack and stroke.  It is rich in vitamins C, A and B-complex.  An excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, and zinc.  Tarragon should not be used while pregnant or nursing.

French Tarragon Shallot Potato Salad with Charred Lemon was last modified: February 25th, 2022 by STEPH

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Hello and welcome to my blog! I am Steph, an aspiring food photographer, food stylist and a creative gluten free, vegan and vegetarian recipe developer.

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