Recipes: tempting Roasted honey gold tarragon potato salad

Roasted honey gold tarragon potato salad. Potato Inspirations > Recipes > Potato Variety > Honey Gold. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently.

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See great recipes for Roasted herb and garlic potatoes with eggs cooked two ways too! See great recipes for Italian potato salad too! Put cooled potatoes in a large bowl and add grain mustard, mayo, honey, thyme, and tarragon. You can have Roasted honey gold tarragon potato salad using 9 ingredients or fewer. Here is how you achieve it.

Substances of Roasted honey gold tarragon potato salad

1. Provide 24 oz of bag honey gold potatoes or other small potato halved.
2. Prepare of Evo, salt and pepper.
3. Prepare of Butter.
4. Prepare of White onion (optional).
5. Prepare of Tarragon sauce————.
6. Provide 1/2 cup of sour cream.
7. Prepare 1/2 cup of real mayo.
8. You need Tbsp of chopped tarragon.
9. Provide to taste of Fresh grated Parmesan.

Season with salt & pepper and mix to combine. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet. Pour over the white wine and mix until absorbed.

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Roasted honey gold tarragon potato salad instructions

1. Preheat oven to 375 then Clean and half the potatoes.
2. Toss potatoes in a bowl with evo salt and pepper and place on a baking sheet lined with aluminum foil (potatoes flesh side up) cook for 25 minutes.
3. (Optimal step)Chop a white onion and caramelize in butter and fine chop and set aside.
4. In the same bowl with the residual oil, salt and pepper add all the sauce ingredients, whisk and check for taste and add onion, cover and leave at room temp..
5. After 25 minutes check to ensure they nothing is sticking and cook another at 400 15 to 20 minutes until potatoes are browned and onions are caramelized.
6. Pull out potatoes and toss in the sauce adding a little more grated Parmesan, plate and finish with minced flat leaf parsley or fresh tarragon.

While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Add the shallots, tarragon, and chives to the potatoes. Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. This potato salad is made with Yukon Gold potatoes and grainy mustard, along with chopped celery and eggs.