Tarragon Lamb Potato Salad |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Use left-over roast lamb. Ingredients:
2 lbs red new potatoes |
2 tablespoons tarragon vinegar |
salt, to taste |
1 cup cubed well-trimmed roasted cooked lamb (1/2-inch cubes) |
2 tablespoons minced shallots |
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried tarragon, crumbled) |
1 tablespoon chopped fresh parsley |
2 tablespoons tarragon vinegar |
1 tablespoon dijon mustard |
salt, to taste |
fresh ground pepper, to taste |
6 tablespoons extra virgin olive oil |
Directions:
1. Use a pan with a steamer basket; add water to the pan to reach just below the basket; bring water to a boil; add potatoes to the basket (they should fit in a single layer; if you have more than one layer, steam the potatoes in batches; if the potatoes are very large, cut them in half and steam them cut-side down).
2. Cover the pan and steam until done, checking to make sure the water does not boil away (small potatoes-15 minutes; larger potatoes-18-20 minutes).
3. When done, transfer potatoes to a colander to drain; remove basket and pour out water from pan.
4. Return potatoes to the warm pan; toss over low heat to dry them.
5. When potatoes are cool enough to handle, peel if desired, then cut into 1/2-inch cubes.
6. Place the cubed potatoes in a large bowl; sprinkle with vinegar and salt while still warm.
7. Add in the lamb.
8. To make the dressing: mix together the first 7 dressing ingredients in a small bowl.
9. Whisk in the olive oil; pour the dressing over the potato-lamb mixture.
10. Toss gently but mix thoroughly.
11. Serve immediately.
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