Potato Celery And Ham Salad With Tarragon Recipes

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

Steps:

• Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
• Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Cook diced potatoes in boiling water about 12 minutes or until tender. Drain and rinse w/ very cold water.
• In a large bowl combine potatoes, ham, eggs, celery, and green onions.
• In a seperate, small bowl, combine sour cream, mayonnaise, mustard, lemon juice, sugar, salt, pepper, paprika and parsley; mix well.
• Pour the dressing mixture over the potato salad mixture and gently toss to coat well.
• Chill.
• Serve.

Steps:

• In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm. Peel potatoes. Cut into 1/2-inch-thick slices and place in large bowl. Drizzle vinegar over; toss to coat. Cool completely.
• Add celery, ham, mayonnaise and chopped tarragon to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.