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Tarragon Dressing


Description

Transform your egg and potato salad recipes once and for all. Forget the gloopy store-bought stuff and whip up this fresher, herbaceous alternative. Shop at farmers markets for the herbs to save yourself some cash, or snip a bit from your neighbor’s garden.

We hard boiled 10 eggs and grated them with a simple cheese grater for a lighter texture (beats mashing them with a fork), tossed them with salt and pepper and folded in this dressing. Serve on toast, with crackers or atop a bed of Bibb or butter lettuce.


Ingredients

Tarragon Dressing (for egg and potato salads and eating out of the jar)

1 TbspFinely chopped tarragon
2 tspsFinely chopped chives
2 tspsFinely chopped parsley
1/4 cupFull fat yogurt
2 tspsFinely minced shallots
1/4 tspWhite wine vinegar

Instructions

Tarragon Dressing (for egg and potato salads and eating out of the jar)

  1. Combine all ingredients together and mix. Add salt and pepper, to taste. Keep refrigerated for up to 3 days.