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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Ingredients:
3 pounds small yukon gold potatoes |
large pinch salt |
1/2 cup freshly chopped italian parsley leaves |
1/4 cup fresh tarragon leaves, chopped |
1/2 cup whole-grain mustard |
1 cup mayonnaise |
1 tablespoon capers |
freshly ground black pepper |
Directions:
1. Bring a large pot of generously salted water to a boil. Add the potatoes and boil about 10 minutes, or until cooked thoroughly. Drain the potatoes and let cool.
2. Cut the potatoes into halves or quarters, and place in a bowl. Mix all ingredients, except for potatoes, together in a separate bowl. Gently fold in the mayonnaise mixture into the potatoes.
3. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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