If you're able to find multi-colored potatoes such as red and blue it makes this dish so festive and pretty. Feel free to add green bell peppers or even a mix of red and green. However, the fresh tarragon is not optional, it is the star of this dish!
Tarragon Artichoke Potato Salad
3 lbs red potatoes, small sizes are best (mix of red, white and blue is pretty)
15 oz can of artichokes in water, drained
1 red bell pepper, diced
3 green onions, chopped
2 tablespoons fresh tarragon, minced
2 teaspoons olive oil
1/2 cup vegenaise (or mayonnaise)
1 teaspoon cider vinegar
For small size potatoes, place in large pot of boiling water and cook until tender, 15-20 minutes. If you are using larger potatoes, cut into bite size pieces and place in boiling water and cook until tender, 10-12 minutes. Test doneness by inserting a fork or knife into a potato and if it slips off easily, it is done. Drain and place in large mixing bowl. Add artichoke, pepper, green onions, tarragon and mix well. Add olive oil, vegenaise or mayonnaise, vinegar, salt and pepper and toss well. Serve at room temperature or chilled.
Recipes currently inspiring me:
Windowpane Pasta with Pesto at Proud Italian Cook
Smoky and Spicy Eggplant Mash at ECurry!
Zucchini Rice Gratin at Smitten Kitchen