By: Chef Laura Bonicelli
One of the essentials of good potato salad is perfectly cooked potatoes and eggs. Combine that with a great dressing and a couple of fun additions, like walnuts and chopped cornichons, and you have a fantastic recipe.
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about Tarragon Walnut Potato Salad with Eggs
It’s commonly believed potato salad originated in Germany, spreading eventually throughout Europe and the United States. American potato salad most likely originated from recipes brought to the U.S. by German and other European immigrants during the nineteenth century. Until the invention of Mayonaisse by the French, potato salad was made with a vinaigrette – like this one. Richard Hellman (a german immigrant) is said to have introduced his version of mayonnaise into the mix, creating American potato salad and a top-rated mayonnaise company.Â
I opted for steaming the potatoes in my Tarragon Walnut Potato Salad recipe because I wanted to leave the delicate skin on the potatoes. I find that boiling the potatoes causes the skin to separate from the potato’s flesh and makes them mushy. I think cooking the eggs properly is also essential; you can play with the cooking time to get them to the doneness you like. The two most important things are to shock them in fully boiling water for 30 seconds and don’t overcook them. If the yolks start turning greenish-brown, the eggs are overcooked.Â
Suppose you are taking the Tarragon Walnut Potato Salad to an outing. In that case, I’d recommend combining the potatoes, Italian parsley, and dressing ahead of time, but save the walnuts, extra vinaigrette, eggs, cornichons, and chives until you’re ready to plate and serve.Â
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Step by Step Instructions
Tarragon Walnut Potato Salad with Eggs
Ingredients
- 3/4 cup coarsely chopped walnuts
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- 2 1/2 pounds baby Yukon Gold potatoes scrubbed
- 4 large eggs room temperature
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- 1/4 cup apple cider vinegar
- 3 tablespoons whole grain mustard
- 2 teaspoons honey
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely chopped tarragon
- Kosher salt and freshly ground black pepper
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- 1 cup Italian parsley leaves
- 3 tablespoons coarsely chopped cornichons
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 350ºF.
- Put the walnuts on a baking sheet. Bake for 6 to 8 minutes until golden and fragrant. Set the pan aside to cool
- Steam your potatoes in a covered steamer basket for 20 to 30 minutes until tender. Transfer to a plate to cool. Cut the potatoes in half.
- While the potatoes are steaming, bring two quarts of water to a hard boil in a medium-sized saucepan. Carefully lower your eggs into the pot and boil for 30 seconds. Reduce the heat to a simmer; simmer for an additional 10 minutes. If you prefer a harder cooked egg, increase the time up to 12 minutes. Remove the pan from heat, drain the water and add cold water to the pan. Let the pan sit until the eggs are cool enough to handle. Then, peel the eggs and set them aside.
- Whisk the vinegar, mustard, and honey together in a large bowl. Gradually pour in the oil while whisking. Whisk until the mixture emulsifies. Stir in the tarragon and season with salt and pepper. Set aside three tablespoons of the vinaigrette.
- Add the potatoes to the bowl with the parsley. Toss to coat. Put the potatoes on a platter. Cut the eggs in half and tuck them into the potatoes. Drizzle with the remaining vinaigrette. Sprinkle with the walnuts, cornichons, and chives, and serve.
Nutrition
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