SERVES 6 TO 8
I love a French-style potato salad with ingredients like punchy Dijon mustard and shallots with vinegar and tarragon. But I miss the sweet creaminess of the American version with its pickle relish and mayonnaise. This recipe combines the best of both worlds. It is creamy, tangy, and slightly sweet—the perfect addition to a fried chicken picnic.
INGREDIENTS
3½ pounds Red Bliss or other thin-skinned potatoes, unpeeled, quartered if they are small, or cut into six pieces if they are larger
2 tablespoons kosher salt
4 extra large eggs
4 shallots, thinly sliced
¼ cup white wine vinegar
1 tablespoon sugar
1½ cups mayonnaise
¼ cup Dijon mustard
¼ cup capers, drained
3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons coarsely chopped fresh dill, plus extra for garnish
2 tablespoons coarsely chopped fresh tarragon, plus extra for garnish
½ teaspoon freshly ground black pepper
Add the potatoes to a large stockpot and cover with water and kosher salt. Place over high heat and bring to a boil; immediately reduce the heat to a simmer and cook for 15 to 20 minutes or until the potatoes are tender. Drain the potatoes and set aside.
Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for 7 minutes. Immediately cool the eggs under cold running water. Once cool enough to handle, peel and slice the eggs in half. (The yolks will be golden, soft, and custardy, not hard and pale yellow.)
In a large mixing bowl, combine the shallots, vinegar, and sugar. Let sit for 5 minutes. Add the mayonnaise, mustard, capers, lemon juice, dill, tarragon, pepper, and cooked potatoes. Stir gently with a wooden spoon to combine. Garnish the salad with the eggs and sprinkle with additional tarragon and dill. Serve at room temperature or refrigerate until ready to serve.