Tuna and Potato Salad with Tarragon

The classic French nicoise salad gets an American picnic twist. Buy the best tuna you can find for this salad; its prominent flavor shines through, enhanced by the gentle anise notes of tarragon and brightened by good white wine vinegar.

Casey Barber

Tuna and Potato Salad with Tarragon

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    1 small shallot, minced 2 teaspoons Dijon mustard
    2 teaspoons fresh minced tarragon Freshly ground black pepper
    3 tablespoons white wine vinegar 1/2 cup olive oil
    2 pounds red potatoes 1 can Italian oil-packed tuna, drained
    1 tablespoon kosher salt


    Prep: 15 min Total:
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    • 1

      Whisk the shallot and tarragon into the vinegar and reserve; the vinegar will soften and mellow the taste of the raw shallots.

    • 2

      Clean and cut the potatoes into 1 1/2-inch cubes, and place in a 4-quart stockpot.

    • 3

      Cover with water by a few inches and add the salt. Cover the pot and bring to a boil over medium-high heat, then simmer uncovered for about 8-10 minutes, until the potatoes are just tender enough to be pierced with the tip of a knife but not soft enough to fall apart. Drain, rinse well with cold water, and reserve.

    • 4

      While the potatoes cool, whisk the Dijon mustard and black pepper into the vinegar, then slowly whisk in the olive oil in a steady stream until a thick dressing forms.

    • 5

      Toss the potatoes with the tuna and half the dressing, then refrigerate for at least 4 hours or overnight to let the flavors meld. Toss with the remaining dressing before serving.

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