Potato Salad

Forget mayonnaise-laden, boiled egg, celery and crappy paprika-dusted potato salad. Sure it has its place, but this version is bright, simple, and tangy. Tarragon takes center stage to give this potato salad a perfumy fragrance. The liberal use of vinegar makes it tangy. I used to make this potato salad at the Gotham Building Coffee Shop, so props to them for such a versatile salad that goes with anything!

2 lbs. new potatoes
1 cup pickled red onions (see below)
1/2 to 3/4 c. sherry vinaigrette (see earlier post)
red wine vinegar
several sprigs picked tarragon leaves

Halve or quarter potatoes to make 3/4" bite-size pieces. Cover with cold water by one inch, add a generous 1/4 cup of kosher salt. Bring to a boil, turn off heat, and let sit until potatoes are tender, 20-30 minutes. Arrange on a sheet pan, and while potatoes are still hot, sprinkle over red wine vinegar until they have absorbed plenty of vinegar. Pour vinaigrette, onions, and tarragon over potatoes and mix together.

For pickled red onions:
1 large or 2 small red onions
1/4 c. sugar
2 T kosher salt
1 cup water
1 cup red wine vinegar
1 tsp. pickling spice

Cut onions in half and slice thin, less than 1/8". Reserve in a large bowl. In a heavy saucepan, combine sugar, salt, water and vinegar. Bring to a boil and pour over onions. Put pickling spices, in a tea strainer, in mixture and let sit at least 30 minutes. Use to top sandwiches, salads, or anything else that needs it!