Tarragon Artichoke Potato Salad

Potato salads seem to be a dime a dozen but not all are created equal! Being from the Midwest my mom raised us on the traditional creamy potato and hard-boiled egg version, which is beloved by many. But here's a decidedly French take that is lighter and still full of fresh flavor - packed with tarragon, artichoke hearts, and red bell peppers. I add just a touch of vegenaise (or mayonnaise if you chose) to provide the creaminess that makes this my new favorite comfort food.

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
(serves 4-6)

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
salt
pepper

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.

Hugs!

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