Creamy Tarragon Vinaigrette
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Source: Martha Stewart Living, July 2004
- 2 teaspoons tarragon vinegar
- 3/4 teaspoon Dijon mustard
- Coarse salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup sour cream
- 2 tablespoons finely chopped fresh tarragon
- Freshly ground pepper
Stir together tarragon vinegar and Dijon mustard; season with coarse salt. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon. Season with freshly ground pepper.