Roasted honey gold tarragon potato salad
Roasted honey gold tarragon potato salad

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted honey gold tarragon potato salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Roasted honey gold tarragon potato salad Chef Bryce. Roasted honey gold tarragon potato salad. Place the potatoes in a pot with enough water to cover them.

Roasted honey gold tarragon potato salad is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Roasted honey gold tarragon potato salad is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook roasted honey gold tarragon potato salad using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted honey gold tarragon potato salad:
  1. Prepare 24 oz bag honey gold potatoes or other small potato halved
  2. Take Evo, salt and pepper
  3. Prepare Butter
  4. Get White onion (optional)
  5. Take Tarragon sauce————
  6. Get 1/2 cup sour cream
  7. Get 1/2 cup real mayo
  8. Take Tbsp chopped tarragon
  9. Get to taste Fresh grated Parmesan

While the potatoes cook make the dressing by first warming the olive oil in a pan on the stove top. When the oil is warm, add the garlic and tarragon. Once the garlic and tarragon start to sizzle, remove from the heat and set aside to cool. Pour over the white wine and mix until absorbed.

Instructions to make Roasted honey gold tarragon potato salad:
  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.

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