Market Recipe: Tarragon Tossed Potato Salad

Market Recipe: Tarragon Tossed Potato Salad

by Mueller Market Chef Julia Whitehorn


  • Red La Soda potatoes (B5 farm)
  • Red candy apple onion (B5 farm)
  • Mexican tarragon (Bouldin Food Forest)
  • Japanese spinach (Bouldin Food Forest)
  • Garlic chives (Munkebo Farm)
  • Dijon mustard
  • 1/4 cup olive oil
  • 2-3 tbs honey
  • 2-3 tbs acv
  • salt and pepper to taste


  1. Bring a cast iron pan or skillet to medium heat
  2. Meanwhile, prepare potatoes by giving them a rinse and scrub dry with a paper towel until clean
  3. Quarter the potatoes and transfer to mixing bowl
  4. Thinly cut up garlic chives and tarragon leaves and add to bowl (leave a a few springs of full tarragon leaves)
  5. Add salt, pepper, and drizzle of olive oil into bowl then transfer to the pan to begin cooking potatoes
  6. let potatoes brown in the pan for 4-5 minutes, add more oil if necessary
  7. add just enough water to the coat the bottom of the pan and then cover to retain heat for about 8-10 minutes
  8. remove the lid and check potatoes until knife or fork tender

Make Dressing!

  1. Finely dice a about a quarter of the red onion and add to a small mixing jar
  2. add more chopped tarragon and garlic chives to the mix
  3. pour or squirt the remaining dressing ingredients (olive oil, dijon, honey)
  4. Season and thin out to taste

Make Salad!

  1. Once potatoes are cooked, transfer to salad bowl of fresh spinach to let slightly wilt
  2. Pour over the dressing and toss to fully combine
  3. Add the remaining fresh tarragon leaves into the salad to top
  4. Serve warm or cool as a simple side dish to your next meal

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