Fingerling Potato Salad With Tarragon Cream

1. 1

   place potatoes in large saucepan and add boiling water to barely cover.

2. 2

   Add salt, cover loosely and bring to a boil. Cook for 20 minutes or until potatoes are tender. Drain.

3. 3

   Add shallot, tarragon and vinegar to potatoes and toss gently.

4. 4

   Season to taste with salt and pepper and set aside to cool.

5. 5

   Add mayonnaise and cream and toss gently to coat. Arrange arugula on a large serving platter. Top with potato mixture and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.