It’s not officially summertime yet, but we’re getting there. I wanted to do something summery for Memorial Day so I threw together a potato salad. I am not a huge fan of tarragon by itself but it is fantastic in dressings. I was trying to make dinner as easy as possible because it was a busy weekend and a low grade cold has taken over my head. So I threw my vegetable into my potato salad, tossed some steaks on the grill, and that was dinner! I love combining side dishes and/or creating one dish meals when I can.
I hope that everyone had a nice Memorial Day weekend. I do realize that the true meaning of the weekend is not to kickoff summer by digging out the grill brushes. I know that the extra day off is so we can remember the dead, specifically those who have died while serving our country. I wonder if this is a dying tradition. I know that my granny still does this every year but I wonder if many younger people do.
I wonder if younger people just think that the day is for camping. Just an extra day the government decided to let people have off from their jobs in order to go camping. Hmmm……
Creamy Tarragon Dressed Asparagus and Potato Salad
Ingredients (for salad):
-1.5 lbs. mini yellow potatoes
-1 lb. asparagus (trimmed and cut into 1.5 inch pieces)
-kosher Salt
– ½ c. white wine vinegar
Bring a large pot of water to a rolling boil. Add plenty of salt (as you would for pasta water) and the white wine vinegar. Add all of the potatoes (whole and unpeeled). Turn the water down to medium high so it will not boil over. Boil potatoes for 15 minutes. Add asparagus and boil for another 5 minutes. Pierce a potato with a knife (They are done when a knife can slide easily through but potatoes are not mushy, mine took about 20 minutes). Drain potatoes and asparagus. Cut each potato into 8 pieces (cut each in half and then each half into four). Transfer cut potatoes and asparagus to a large bowl. Toss with dressing and EAT right away or refrigerate until ready to eat.
Ingredients (for dressing):
– ½ c. sour cream
– ½ c. mayonnaise (I used Best Foods mayonnaise with olive oil)
-2 Tbsp. fresh lemon juice
-1 Tbsp. Dijon mustard
-1 Tbsp. fresh tarragon (chopped fine)
-1 tsp. onion powder
-S & P (to taste)
In a small bowl combine all ingredients mix well. Store in the refrigerator until ready to use.
