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.Print this recipe
Tarragon Dressing (for egg and potato salads and eating out of the jar)
|1 Tbsp||Finely chopped tarragon|
|2 tsps||Finely chopped chives|
|2 tsps||Finely chopped parsley|
|1/4 cup||Full fat yogurt|
|2 tsps||Finely minced shallots|
|1/4 tsp||White wine vinegar|
- Combine all ingredients together and mix. Add salt and pepper, to taste. Keep refrigerated for up to 3 days.