Don’t be intimated by the fierce grilling artists also known as extreme tailgaters—they are a friendly bunch that can really cook.
I absolutely love the burgers, hot dogs, chili, and ribs that make tailgating such an experience, but to balance all those finger-lickin’ foods I also make a point to bring sides like my Tarragon Potato Salad.
The tangy flavor of this supple, classic dish is a crowd pleaser.
Take my word for it and try my recipe below.
Woo! Pig! Sooie! Razorbacks!
Tarragon Potato Salad Serves 6
Chef Lee Richardson, Ashley’s at The Capital Hotel
Ingredients
1.5 pounds Fingerling Potatoes
Salted water to boil the potatoes
1 cup Hellman’s Mayonnaise
2 teaspoons Tarragon, chopped
2 teaspoons Chives, chopped
1 tablespoon Dijon Mustard
2 tablespoons Lemon Juice, freshly squeezed
Procedure
In a pot of cold salted water, bring the potatoes to a boil and cook until fork tender.
Remove from water and allow to cool.
In a mixing bowl, combine the remaining ingredients to make the dressing.
Slice the cooled potatoes and coat them with the dressing.
Scatter cooked onions on and around the salad.