Rating: 3.27 stars
67 Ratings
  • 5 star values: 8
  • 4 star values: 18
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 2

Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.

Martha Stewart Living, June 2007

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Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.

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  • Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.

  • Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.

Cook's Notes

Look for small, thin-skinned Yukon golds, which require no peeling.

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Reviews (4)

67 Ratings
  • 5 star values: 8
  • 4 star values: 18
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 2
Rating: Unrated
07/08/2009
Made this last night. Easy
Rating: Unrated
07/08/2009
Easy
Rating: Unrated
08/07/2008
I served this to guests and everyone loved it, asked for the recipe.... It is light but satisfying and very easy to prepare.
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Rating: Unrated
05/20/2008
I like the idea of no mayonnaise for the beginning of the season, helps with calories. I have made this vinigrette with hot potatoes and it will absorb with the heat. very tasty