When I think of bringing a side dish to any event, my first thought is, potato salad! This is both because it is always a crowd pleaser and you can make it the day before! I also have found that roasting the potatoes in a potato salad results in the best texture and flavor. So. That explains why I made a potato salad for Mother’s day this weekend! BUT. It doesn’t explain why the heck I threw tarragon in there.
Don’t be scared of this herb you probably never use. You can find dried tarragon at most stores with the rest of the spices and it will open up a whole new world of YUM to you. It is a french herb too so you can feel super high class when you use it. Cooking chicken and want to feel fancier? Add some tarragon! I swear you will all of a sudden feel like you are kickin it in Paris at some bougie restaurant. It adds such great flavor to this potato salad and works well with the creamy mayo and bright lemon juice to make for a perfectly balanced dish. Truth be told I’ve never had tarragon in my pantry until I had a tuna sandwich a few weeks ago that was incredible and saw that there was tarragon in it. Right then I knew this herb and I would become friends.
So morale of the story? Go buy some tarragon. Make this potato salad. Feel fancy.
That dressing though….
Why did I add carrots you say? WHY NOT?!
See how light the dressing is? Perrrrrfect.
Tarragon Roasted Potato & Carrot Salad
- 2 pounds red (or mixed color) potatoes
- 5–6 large carrots, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ cup + 1 tablespoon Mayo
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1teaspoon dried tarragon
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup finely chopped red onion
- Preheat oven to 400 degrees. Chop potatoes and carrots into bite sized pieces and toss with olive oil, salt & pepper. Pour onto 2 baking sheets lined with foil and roast for 20-25 minutes or until slightly golden brown. Transfer potatoes to a large bowl and set aside. In a small bowl combine mayo, mustard, honey, tarragon, lemon juice & lemon zest. Whisk to combine and season with salt and pepper to taste. Pour dressing over potatoes and toss to combine. Add red onion and toss again. You can serve this dish warm or at room temperature!