Prep 15 mins
Cook 15 mins
Made with petite new potatoes, crisp red apple, and fresh garden herbs! A lovely alternative to regular potato salad, with the addition of tarragon and lovage! Lovage is a wonderful old-fashioned herb, very similar to celery, but a little stronger in taste and with a hint of anise -- a new addition to my herb garden and it is quickly becoming one of my favorites! You may substitute celery for the lovage, if you wish.
- 2 lbs petite yukon gold potatoes, washed and scrubbed, but not peeled
- 1⁄3 cup mayonnaise
- 2 tablespoons onions, finely chopped
- 1 small red apple, chopped
- 4 tablespoons fresh lovage, chopped (stems and leaves, or use celery)
- 1⁄2 teaspoon celery seed (or lovage seeds)
- 2 teaspoons finely minced fresh tarragon (or 1 teaspoon dried tarragon)
- 1 tablespoon tarragon vinegar
- 2 hardboiled egg, chopped
- salt and pepper, to taste
- fresh tarragon, to garnish (optional, or fresh lovage)
- Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
- Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
- Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
- Serve immediately, or cover and chill until serving time.