Red Potato Salad with Dill and Tarragon
Ingredients:
1 1/2 pounds red potatoes, skin on, diced into 1 inch cubes
1/4 cup mayonnaise
1 teaspoon dried dill
1 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon kosher salt
1 tablespoon dijon mustard
2 teaspoons sherry vinegar
Directions:
Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. Allow to cool.
While potatoes are cooking whisk together remaining ingredients. Stir in cooled potatoes. Cover and refrigerate for at least 1 hour. Serve.
