Lemon-Tarragon Potato Salad

 From Southern Living July 2021. Enjoyed it last evening quick and easy to make and Kevin declared it his new favorite summer salad!

• 1 large shallot, thinly sliced (½ cup)
• 2 tablespoons white wine vinegar
• 1 (24-oz.) pkg. small (about 1½-inch round) red potatoes, quartered
• 2 ½ teaspoons kosher salt, divided
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 teaspoon Dijon mustard
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• ½ cup thinly sliced celery (from 1 celery stalk)
• 1 tablespoon chopped fresh tarragon, plus more leaves for garnish
• • Step 1

    Stir together shallot and vinegar in a small bowl; set aside. Place potatoes and 2 teaspoons of the salt in a large saucepan. Cover with 10 cups water; bring to a boil over medium-high. Reduce heat to medium. Cook, undisturbed, until potatoes are fork-tender, 12 to 15 minutes. Drain; transfer to a large bowl.

  • Step 2

    Using a slotted spoon, remove shallot from vinegar, and transfer to large bowl with potatoes. Reserve vinegar in small bowl. Add lemon juice, Dijon mustard, pepper, and remaining ½ teaspoon salt to vinegar; whisk together until combined. Gradually whisk in oil until combined.

  • Step 3

    Add lemon-vinegar mixture, celery, and tarragon to potato mixture. Toss to coat, using back of a spoon to gently smash about one-third of potatoes. Serve immediately, or cover and refrigerate until ready to serve (up to 12 hours). Garnish with additional tarragon leaves before serving.