Lemon Potato Salad

This recipe features Yukon Gold potatoes with their thin skins (no peeling!) and their pretty yellow interiors. Yellow potatoes have long been enjoyed in Europe and South America, but in America, they were reserved for the chefs of the rich and famous. Then Canada figured out how to grow them and have been marketing them to the U.S. since 1980.


8 - 10 medium Yukon Gold potatoes
2 tablespoons butter, melted
Olive oil
Juice and zest of 2 lemons
1/4 cup fresh tarragon leaves, coarsely chopped
Salt and pepper to taste

      The Recipe

Cut potatoes into bite sized pieces and place in large, glass bowl. Add 1/2 cup water, loosely cover and microwave until fork tender, about 10 - 15 minutes (may also be steamed). Drain, and while hot pour butter over (it adds nice flavor and the potato will absorb it). When cooled down, drizzle with enough olive oil to lightly coat. Add the zest (grated outside peel) and juice of lemons. Sprinkle in tarragon and toss gently to mix. Add salt and pepper to taste. Best served room temperature. Serves 6.



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