"In Cold Spud 3: Live and Let Fry"- An HGIC Production

Kent Phillips, a Master Gardener through the University of Maryland Extension, keeps us up to date on his potato plants--and even harvests some! EAT IT: Tarragon Potato Salad 7 medium potatoes, either Yukon gold or red potatoes, about 2 pounds ¼ cup of finely chopped onion 2 Tablespoons of finely chopped shallots 1 teaspoon of finely chopped garlic ¼ cup of finely chopped parsley 1 to 2 teaspoons of chopped green chilies or ¼ to ½ teaspoon of crushed red pepper flakes (optional) 1 teaspoon of finely chopped tarragon ½ cup of dry white wine, Taste it first to make sure it drinkable ⅓ Cup of extra virgin olive oil 2 tablespoons of white wine vinegar Salt and freshly ground black pepper to taste Rinse and drain potatoes but do not peel. Place them in a large sauce pan, add cold water and bring to a boil. Simmer for about 20 minutes or until tender. While potatoes are cooking, chop the herbs and vegetables. Combine white wine, vinegar, olive oil, garlic, and hot peppers, if used and wisk them together until combined. Set this mixture aside. Once cooked, drain potatoes and cool in a sink of cold water to stop cooking. After potatoes are cool enough to handle, cut potatoes into bite size pieces. Place warm potatoes in a bowl, adding onion, shallots, parsley and tarragon. Drizzle dressing on top of potatoes and gently stir potato salad from bottom up to distribute dressing, onions, shallots and herb evenly. Adjust salt and pepper to taste. Because this potato salad is not made ...



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