Sunday, September 4, 2011
Note: I used a combination of sweet-100 cherry tomatoes, yellow pear tomatoes and Better Boy tomatoes and French Tarragon from my garden.
4 whole Yukon Gold potatoes, medium, cut into 6 pieces
3 quarts water, boiling
3 tablespoons olive oil
1 tablespoons white wine vinegar, approx. or to taste
1 teaspoon dijon mustard, or to taste
salt and fresh ground pepper, to taste
1 small clove garlic, put through a garlic press
2-3 whole scallions, sliced or about 1/2 cup, including greens
1 1/2 - 2 cups tomato, 1" dice or if using cherry tomatoes, cut in half
2-3 tablespoons fresh tarragon leaves, chopped, or more to taste
1. Cover the potatoes with 3 quarts of water and bring to a boil. Add a couple of tablespoons of salt to the water and turn to simmer. Simmer for 10-15 min. or until potatoes are just tender.
2. Meanwhile whisk the olive oil, vinegar, dijon mustard, pressed garlic and salt and pepper together well.
3. When the potatoes are done, drain them in a colander and pour into a large bowl. Pour the dressing over them and mix well but gently so you don't break up the potatoes. Let them sit until cool.
4. When the potatoes have cooled, slice the scallions, dice the tomatoes and chop the fresh tarragon leaves.
Mix into the cooled potatoes, adjust the salt and pepper, and serve immediately.
5. If you need to make this ahead of time you can put the dressed potatoes into the refrigerator covered for an hour or two. Remove from the fridge and bring back to room temperature before adding the other ingredients and serving.
Do not add the tomatoes, scallions and tarragon until just before serving.
My 3-qt All-Clad pan continued boiling even on simmer so I turned off the flame and timed the potatoes for 15 min. They came out perfect.
About 6 servings