Tarragon Potato Salad

On August 17, 2015, in Recipes, by Chris Baccus


Summer is ending and with that comes the time of year when people try to get in the last summer picnics.  We were in Northern Michigan last week attending a BBQ at my brother in-law’s place and asked to bring a dish.  It had been awhile since I’ve made a potato salad, but there was something so good sounding when thinking about a fresh made potato salad.

I found some Tarragon at the local Farmer’s Market in Northport, Michigan.  There were some fresh shallots for sale too.

One of the great things about potato salad is how easy and versatile of a dish it is.  I’m not a fan of potato salads with egg whites, but if you are you can add some chopped egg whites to this.  Also feel free to add other vegetables like celery or carrots.


Tarragon Potato Salad
Serves 6-8

3 lbs white or red potatoes, cubed into bite-sized pieces
1/4 cup mayonnaise
1 large shallot, minced
3 tablespoons chopped fresh Tarragon
Salt & pepper to taste

Cook the potatoes in boiling water for 10-12 minutes until cooked, but still firm not mushy. Drain and set aside.


Add potatoes, mayonnaise, shallot, and Tarragon to a large bowl.  Mix and add some salt and pepper to taste.


Tagged with:

I will occasionally get an email from my wife requesting quote – You should make this – end quote. Well last week I received another email (in fact two) and finally got around to making a pasta dish from Martha Stewart’s website.

It’s a good thing I didn’t get this particular recipe sent to me a couple months back, because I still had yet to find a market with decent fresh ricotta cheese in Dallas. Fortunately, a few weeks ago while at Central Market I noticed they carry a couple fresh ricotta choices. This afternoon I made a stop over there and picked up fresh ricotta from the Mozzarella Company, a popular local homemade cheese shop located in Deep Ellum, a trendy artsy part of downtown Dallas.

The recipe also calls for some fresh tarragon, sugar snap peas, and peas. One of the best parts of the recipe is it’s all cooked in one pot; though, you really should test the pasta before adding the peas. The recipe asks to cook the pasta for 3 minutes before adding the sugar peas. I would check the pasta and maybe give it a good 3 more minutes before adding, unless you have just made fresh pasta. I was using fresh, but refrigerated pasta from Central Market and it need a few more minutes; though, not as long as dry pasta needs. So adjust accordingly.

Also, when I make this again I’m going to try two things. First add roasted pine nuts. It just needed something to intensify the flavor and pine nuts should bring out the flavors better. Second change is to still experiment with the ricotta cheese choice. The one from the Mozzarella Company was good, but I’ve had far better at good Italian Markets. Unfortunately, the only Italian Market I’ve found around Dallas is Jimmy’s Food Store and they don’t carry fresh ricotta.

Here is a link to the recipe: Two-Pea Pasta with Ricotta and Tarragon

Bistro Chicken Tarragon

On February 28, 2011, in Recipes, by Chris Baccus

There is nothing as simple and obviously delicious as a recipe that calls for the following key ingredients: chicken, wine, and a fresh herb. Add some broth, butter and a few shallots and you are on your way to a very flavorful meal that’s great any time of the year.

I took a French Bistro cooking class in Portland, Oregon back in 1993 and the teacher/chef, worked at the Heathman Hotel, made a few recipes from a classic book on French Bistro Cooking that is an excellent source for such classic recipes. The following is not from the cookbook, but rather a modification from the course I took almost 20 years ago.

Bistro Chicken Tarragon
Serves 4

2 tablespoons olive oil
1 whole chicken, 3-4 lbs., cut into pieces
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons dijon mustard
2 tablespoons butter
2 bunches tarragon, leaves removed from stems, coarse chop
4 shallots, minced

In a large skillet, heat the oil over high heat. Brush the pieces of chicken with the dijon mustard before placing in pan. When the oil is hot, add the chicken and brown and cook on both sides, about 10 minutes on each side. Adjust the heat, if necessary, to avoid burning the skin. Transfer the chicken to a platter and cover loosely with foil. Pour off some of the excess oil.

Return the skillet to medium-high heat and add the wine. Deglaze the pan by scraping any browned bits down from the sides and reduce the wine by about half. Add the shallots and cook for several minutes. Add the chicken stock, bring to a boil and reduce by about half. Whisk in the butter. Return the chicken to the skillet and coat with the sauce. Cover and cook until chicken is warmed through, about 2-3 minutes.

Add the tarragon leaves and turn the chicken pieces to coat. Serve immediately.

Tagged with: