How to Prepare Tasty Roasted honey gold tarragon potato salad suitable for every moment!

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This salad can be served warm or cold and is great for a picnic (no mayo). A quick and easy potato salad in a pesto-like tarragon dressing. [Photograph: Daniel Gritzer]. Adding salt and vinegar to the potato cooking water not only seasons the potatoes deeply, but the vinegar also prevents them from falling apart as they cook.

Provide bag honey gold potatoes or other small potato halved.
You need Evo, salt and pepper.
You need Butter.
Provide White onion (optional).
You need to prepare Tarragon sauce————.
Provide sour cream.
You need to prepare real mayo.
Prepare chopped tarragon.
You need to prepare Fresh grated Parmesan.

Short Tips:

Prep work is an extremely fundamental part of food preparation. You intend to see to it you have every item you may need. You additionally want to make sure you have all the materials you might need. You do not want to remain in the center of a meal and also figure out you are missing something important.

Preheat oven to 375 then Clean and half the potatoes.
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.
(Optimal step)Chop a white onion and caramelize in butter and fine chop and set aside.
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..
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.
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.

Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. This easy new potatoes recipe is an easy tarragon potatoes recipe for a simple potato side. Whizz until smooth - it should be rich, green in colour and thick. I love roasted potatoes and we usually make them from Russets.

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