mustard-tarragon potato salad
Robin Sunday, May 30, 2010 at 8:40PM 
Memorial Day weekend heralds the beginning of summer for many people. It's been in the nineties and humid as Hades here for quite some time, though, so the introduction of light, summery foods is welcome.
I was pleased to get my hands on some lovely garlic scapes earlier this week and have been popping them into all sorts of dishes. They were a pleasant, refreshing addition to this potato salad. Minced garlic would have been much too oppressive for the light flavors, but the green, bright essence of the scapes adds a unique freshness to the salad with just a hint of garlic.
It paired well with a chicken milanese and I can't wait to try it alongside a smoky, sweet barbecue dish.
Mustard-Tarragon Potato Salad
Yields approximately 4-6 servings
2 lbs baby red potatoes, quartered
1 tablespoon butter
1 small head fennel, sliced thinly
½ yellow onion, sliced thinly
½ cup light mayonnaise
1 tablespoon spicy brown or whole grain mustard
1 tablespoon champagne vinegar
2 tablespoons finely chopped tarragon
1 tablespoon finely chopped fennel fronds
2 tablespoons finely chopped garlic scapes
Kosher salt and freshly ground black pepper
Put potatoes in a large pot of cold water and bring to a boil. Cook till tender, about 15 minutes. Drain and let cool. Meanwhile, melt the butter over medium-high heat in a heavy bottomed skillet. Sweat the fennel and onion until tender, but not browned. Let cool. In a large bowl whisk together remaining ingredients. Fold in potatoes and onion and fennel mixture until thoroughly combined. Season to taste with salt and pepper. Chill completely in refrigerator before serving.
Nutritional Estimate
This is a nutritional estimate, regard it as such.
1 serving = 1/6th of recipe
- 186 calories
- 28 g carbohydrates
- 7 g fat
- 3 g protein
garlic, onion, potatoes, salad, savory, summer, vegetables, vegetarian in food, recipes Email Article Permalink Print Article
Reader Comments (3)
It was DELISH! As I read the recipe, not as many calories as I expected it would have been either! Double win!
Beautiful! I've never had garlic scapes, I will have to look for them sometime. I need to work on my healthy potato salad recipe. All of the flavor components are there but it still come accross bland.
SCAAAPES! They're coming! Mine have just started growing--about three weeks early this year, thanks to the freakish spring heat--and will be ready to harvest soon. The extra seed potatoes that are still hanging around are looking kind of sad, but if they last until the scapes are ready, I'll have to try this. I do love all versions of potato salad.