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Tarragon Lamb Potato Salad

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“Use left-over roast lamb.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a pan with a steamer basket; add water to the pan to reach just below the basket; bring water to a boil; add potatoes to the basket (they should fit in a single layer; if you have more than one layer, steam the potatoes in batches; if the potatoes are very large, cut them in half and steam them cut-side down).
  2. Cover the pan and steam until done, checking to make sure the water does not boil away (small potatoes--15 minutes; larger potatoes--18-20 minutes).
  3. When done, transfer potatoes to a colander to drain; remove basket and pour out water from pan.
  4. Return potatoes to the warm pan; toss over low heat to dry them.
  5. When potatoes are cool enough to handle, peel if desired, then cut into 1/2-inch cubes.
  6. Place the cubed potatoes in a large bowl; sprinkle with vinegar and salt while still warm.
  7. Add in the lamb.
  8. To make the dressing: mix together the first 7 dressing ingredients in a small bowl.
  9. Whisk in the olive oil; pour the dressing over the potato-lamb mixture.
  10. Toss gently but mix thoroughly.
  11. Serve immediately.

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