A Friday in May

May 14, 2010

I have a few quick things to tell you.

1)  It is 70 degrees and sunny outside.  Finally.

2)  Tomorrow I am piling my car with ingredients to make six large pizzas and my 7th version of the salted caramel chocolate cake that I won’t stop yammering on about or linking to.  I am taking a ferry to an idyllic spot for a night with 18 women.  Without my husband or children.

3)  I have an appointment scheduled to get my tattoo next weekend.  I think I am going to wimp out a little bit and get it on my right wrist instead of left forearm – a little smaller.

4)  I have a new post up at Amazon Fresh (you will need to scroll down a bit).  I wrote about (eek!) salmon.  But the marinade I made works really well with tofu and I also share my favorite way to prepare bok choy.

5)  I found my favorite potato salad.  I tend to be of the olive oil-dressed camp rather than the mayo-dressed, but this creamy dressing is better than either.  It’s the tarragon, I’m telling you.

Happy weekend.

One Year Ago: Peanut Butter Cup Brownies

Potato Salad with Sugar Snap Peas and Creamy Tarragon Vinaigrette
Adapted from Martha Stewart
Serves 4 to 6

The original recipe called for fingerling potatoes but I used a mixture of red and purple potatoes.  Much prettier that way.

¾ pound red potatoes, cut into ½-inch thick rounds
¾ pound purple potatoes, cut into ½-inch thick rounds
8 ounces sugar snap peas, ends trimmed
½ small red onion, thinly sliced
Coarse salt and freshly ground black pepper
Creamy Tarragon Dressing (recipe follows)

Cover potatoes with cold water by 2 inches in a medium saucepan.  Bring to a boil; add 3 tbsp. salt.  Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes.  Transfer to paper towels to drain.

Bring another medium saucepan of water to a boil; add 2 tbsp. salt.  Blanch the snap peas until just tender, 1 to 2 minutes.  Let cool in an ice water bath.  Drain and pat dry.

Toss the potatoes, snap peas, onion, and vinaigrette in a bowl.  Season with salt and pepper.

Creamy Tarragon Vinaigrette
Makes about 1 cup

2 tsp. tarragon vinegar
1 tsp. Dijon mustard
Coarse salt and freshly ground black pepper
½ cup olive oil
½ cup sour cream
2 tbsp. finely chopped fresh tarragon

Stir together vinegar and mustard; season with salt and pepper.  Pour in olive oil in a slow, steady stream, whisking until emulsified.  Stir in sour cream and tarragon.


  1. This looks like my kind of potato salad. Thanks for sharing. Have a fabulous weekend, sounds like a fun one!

    Comment by Maria — May 14, 2010 @ 9:59 pm

  2. I’m so jealous of your weekend!! And the cake (which I was too terrified to make). But the salad, I can do. Looks lovely and I do love the addition of snow peas.

    Comment by kickpleat — May 15, 2010 @ 3:16 am

  3. Sounds like you are off to a fabulous weekend of total relaxation! I love tarragon too! Just wish I could grow it; grandma used to stuff it in chicken and I never thought of it in connection with potatoes. Great idea!

    Comment by tasteofbeirut — May 15, 2010 @ 4:18 am

  4. I’m not really a mayo potato salad person either, it kind of creeps me out to be honest, but this looks so good! Have a great weekend, it’s suppose to stay nice!

    Comment by Jacqui — May 15, 2010 @ 5:07 am

  5. I’d kill to be one of those 18 women! This salad looks awesome. Love the colors and the photos! And I’m super stoked that there’s no mayo insight! I’ve been looking for a good non mayo but creamy potato salad for ages! This tarragon addition intrigues me! Happy weekend, sweetpea! Can’t wait to see your new tattoo! xo

    Comment by Tracy — May 15, 2010 @ 5:11 am

  6. I hope you have fun Dana and I look forward to hearing about it. I was kinda hoping you were going to give us a clue to the pizzas you were making. I am making several pizzas tomorrow and need a few ideas. I got a good idea from Kalyn’s Kitchen, but I want more variety, so I am away to browse your index :)

    Comment by Jacqueline — May 15, 2010 @ 11:44 am

  7. I’m with Tracy. If I could be there, eating your pizza and some salted caramel cake of heaven. And be chilling with you. (The cherry on the sundae :P). I would be seriously content.

    Ironically, I just posted a tofu recipe with bok choy! Will have to check yours out.

    I hate mayo-based dressings. But this sour cream/olive oil mixture, I could totally get behind. I love that you used purple potatoes. So pretty!

    Comment by Joanne — May 15, 2010 @ 12:25 pm

  8. i love tarragon in salads (egg & potato).
    have a great weekend and i’m so excited for your tat! LOL

    Comment by vanillasugar — May 16, 2010 @ 1:03 am

  9. No kids..no husband? I am jealous!!!
    You will do fine for your tattoo!
    What a delicious salad!

    Comment by Leslie — May 16, 2010 @ 8:31 pm

  10. The salad looks delicious! Congrats on your tattoo and RELAX on your little getaway!

    Comment by Jessica — May 16, 2010 @ 10:17 pm

  11. sounds like you had a fun weekend ahead of you.. can’t wait to hear about the weekend with no hubby and the tatoo

    Comment by Cassie — May 17, 2010 @ 1:51 am

  12. i love tarragon so much that it’s a little ridiculous. I also think it is way too under-utilized. This looks absolutely fabulous. I will definitely give this a try. Hope you had a wonderful relaxing weekend!

    Comment by elizabeth (sophisticated pie) — May 17, 2010 @ 11:20 am

  13. I have to admit that the idea of purple potatoes kind of freaks me out, but they look very pretty in this dressing. And I love the idea of cream and tarragon rather than mayo…
    Another winner, Dana! Enjoy the warm weather.


    Comment by Koek! — May 17, 2010 @ 12:44 pm

  14. […] Potato Salad with Sugar Snaps & Creamy Tarragon Vinaigrette, from Dana Treat. Warm Asparagus Salad with Basil, from Sprouted Kitchen. Rhubarb Hand Pies with Orange and Cardamom, from So Good & Tasty Baked Stuffed Artichokes with Leeks, from The Italian Dish. Totally Wild Leek Pesto, from My New Roots […]

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  15. I just thought about using your Creamy Tarragon Vinaigrette on a grilled cheese sandwich. I have no idea how good that would be. Ha.

    Comment by GrilledShane — June 6, 2010 @ 4:18 am

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