Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette
When half of the vinaigrette for this meal-size salad
is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.
Two-Tone Potato Salad
- 2 Tbs. cider vinegar
- 1 Tbs. Dijon mustard
- 4 Tbs. olive oil
- 2 Tbs. walnut oil
- 1 tsp. dried tarragon
- ½ tsp. salt, optional
- ¼ cup finely chopped shallot or red onion
- 3 medium boiling potatoes, peeled and cut into ½-inch dice
- 1 large sweet potato, peeled and cut into ½-inch dice
- 2 cups arugula
- 1 ½ cups cherry tomatoes, halved
- 1 cup finely diced celery
- ½ cup toasted walnut pieces
1. To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.
2. To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
3. Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
4. Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.
September 2012 p.44