This recipe came out just as I would hope for in a potato salad. I do love potato salad and make it all sorts of ways! This one is certainly a keeper. I did not have any fresh tarragon, sadly, since it was lost in a hurricane; but I digress. I did use homemade tarragon vinegar, which happily tasted great! I really love that the trick of using oil and vinegar so that less mayo is necessary to get that creamy consistency we all know and love. Thanks for posting.
How awesome was this ? Other than seeing if my picky eater daughter would have any.. she did, this was the PERFECT side dish with dinner tonight. Served this with Monterey Barbecued Skillet Chicken. I did scale down this to 4 servings, using 1/8 cup cidar vinegar, and omitted the salt. This was excellent, full of flavor, and could easily make for a light dinner with the 8 servings. Definately a top ten recipe I have had this year, other than the salt ( personnal preference) would not change a thing. A do again recipe during these summer months, for the occasional barbecuing. Made for PRMR tag.
I followed the directions exactly - same amounts - (except for the tarragon which I didn't have on hand), but, the cider vinegar took over the salad and the result was not very tasty. My hubby and I ate about 1 cup total, and threw out the remainder. This was disappointing as I had hoped that with a Blue-Ribbon designation, it would be delicious.