Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette Recipe

Name: Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. cider vinegar; 1 Tbs. Dijon mustard; 4 Tbs. olive oil; 2 Tbs. walnut oil; 1 tsp. dried tarragon; 1/2 tsp. salt, optional; 1/4 cup finely chopped shallot or red onion; 3 medium boiling potatoes, peeled and cut into 1/2-inch dice; 1 large sweet potato, peeled and cut into 1/2-inch dice; 2 cups arugula; 1 1/2 cups cherry tomatoes, halved; 1 cup finely diced celery; 1/2 cup toasted walnut pieces

Servings: persons

2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces

1
To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl.
2
Whisk in olive oil and walnut oil.
3
Whisk in tarragon and salt (if using).
4
Stir in shallot.
5
Set aside to allow flavors to develop.
6
To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil.
7
Reduce heat to medium, and cook 5 to 6 minutes, or until just tender.
8
Drain, and transfer to large bowl.
9
Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil.
10
Reduce heat to medium, and cook 4 to 5 minutes, or until just tender.
11
Drain, and transfer to bowl with boiling potatoes.
12
Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl.
13
Cool salad completely.
14
Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.

1532

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbs. cider vinegar, 1 Tbs. Dijon mustard, 4 Tbs. olive oil, 2 Tbs. walnut oil, and more.

Yes, Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Two-Tone Potato Salad with Walnut-Tarragon Vinaigrette

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