It’s actually crazy how much my taste buds adapt to the seasons. Like all I have been craving lately is tangy pickled herbaceous fresh deliciousness. My need for grounding hearty warming meals is slowly saying good bye (until next time).
The farmers market has been flooded with all of the gorgeous fresh herbs, chive blossoms, dill, mint, tarragon, marjoram, cilantro, basil, parsley. I could live in the scent of it all. The other day I picked up both chives & tarragon, and I knew I wanted to make something with the both of them. The past week I had made buttery chive and tarragon potatoes, so I wanted to elevate that even further into a potato salad.
Summer is potato salad season, right? And it turned out better than I ever could’ve imagined. It hits every single craving. It’s creamy, yet tangy, pickled and salty but so so fresh. After I ate a bowl I continued to crave it the entire day.
Note: The potatoes you use in this potato salad matter, try to choose a variety that is rich and buttery when boiled.
With that being said I can’t wait for you to try this!!! Let’s get into it…
Tarragon & Chive Potato Salad
Ingredients
