Ina Garten's Tarragon Potato Salad Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Fresh herbs like tarragon, dill and scallions make for the BEST potato salad.
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Tarragon Potato Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 40 min
Cook: 30 min
Yield: 6 servings
Ingredients
2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill
Directions
Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.
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Ina Garten's Tarragon Potato Salad Recipe | Barefoot Contessa: Cook Like a Pro | Food Network
Easy Rice Salad
Get the Recipe:
⭐️ Rice salad is a delicious dish with rice, fresh veggies, and a delightful dressing. It's easy to prepare, excellent for meal prep, and one of the best recipes for picnics and potlucks.
⭐️ Ingredients
FOR THE RICE SALAD
2 cups whole grain rice measured raw
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1½ cups cherry tomatoes
1½ cups cucumber
1½ cups yellow bell pepper
½ cup black olives
½ cup canned corn
1 small shallot
¼ cup pickled cucumber
1 cup fresh herbs parsley + chives
½ cup crumbled feta or dairy-free feta (optional=
FOR THE DRESSING
¼ cup extra virgin olive oil
2 tablespoons lemon juice + ½ lemon to squeeze on rice
1 tablespoon mustard
1 tablespoon maple syrup
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Best Tuna Baked Potato
Here I'll show you how to make a simple Tuna Baked Potato in the most delicious way possible! This recipe will work with 2 large potatoes or 3 medium. Both tuna and salad will serve 2 large portions or 3 smaller. Chris x
The Best Tuna Baked Potato | Makes 2 or 3
FULL RECIPE POST:
INGREDIENTS
Baked Potatoes
2 large or 3 medium Baking Potatoes (see notes)
2-3 tbsp Butter
drizzle of Olive Oil,
Salt, as needed
Tuna Mayo
2x 5oz/145g cans of Tuna Chunks, drained
1/3 cup / 80g Mayonnaise
2 tbsp finely diced Fresh Chives
2 tsp Fresh Lemon Juice
1 tsp Dijon Mustard
1/4 tsp EACH: Salt, Black Pepper, Chilli Flakes (or to taste)
1/2 cup / 60g crumbled Feta, to top (can sub grated Cheddar)
Side Salad (optional)
1/2 Cucumber, quartered & sliced
1 Avocado, diced
1 cup Cherry Tomatoes, quartered (can sub other tomatoes)
1/2 small Red Onion, finely sliced
1 tbsp finely diced Fresh Dill
1 tbsp EACH: Extra Virgin Olive Oil, Lemon Juice (or more to taste)
Salt & Black Pepper, to taste
METHOD
Baked Potato: Place the potatoes on a baking tray and stab a few times all over. Coat in a drizzle of olive oil and a good pinch of salt. Bake uninterrupted for 80 mins at 350F/180C, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy.
Tuna Mayo: In a medium sized mixing bowl combine drained tuna with mayo, dijon, lemon juice, chives, salt, pepper and chilli flakes. Cover in the fridge until needed and give it a quick stir before serving.
Salad (optional): In a medium sized mixing bowl combine cucumber, tomato, avocado, red onion, dill, extra virgin olive oil, lemon juice and a good pinch of salt and pepper. Cover in the fridge until needed and give it a quick stir before serving.
Tuna Baked Potato: Slice through the centre of the potatoes, then use a tea towel to wrap around the bottom and gently squeeze the potato open with your hands. Add butter and salt to the centre, then use a fork to mix into the potato. Top with tuna mayo, then crumble over feta and serve up!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Gordon Ramsay's Tuna Nicoise Salad
Gordon Ramsay shows us his perfect French classic: a tuna nicoise salad! His secret? A perfect dressing with an anchovy base. This is a salad that will surely earn its spot on the table as an entree! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Nicoise Salad Recipe with Fresh Tuna & Baby Red Delight Potatoes | Woolworths
An easy tuna salad recipe that is a healthier lunch or dinner recipe. Swap tuna for salmon or chicken for your own salad twist.
Prep: 10 mins | Cook: 20 mins | Serves: 4
Ingredients:
8 baby red delight potatoes, unpeeled and halved
150g small green beans, topped and halved
4 Woolworths Select free-range eggs, at room temperature
3 small fresh skinless tuna steaks
1 baby cos lettuce
½ cup Woolworths Select pitted Kalamata olives
2 roma tomatoes, cut into wedges
½ cup coarsely chopped fresh continental parsley
Dressing
2 tablespoons Woolworths Select Greek yoghurt
1 tablespoon Woolworths Select red wine vinegar
2 tablespoons Woolworths Select Spanish Classic olive oil, plus extra to drizzle tuna
1 teaspoon Woolworths Select Dijon mustard
Method:
1. Cook potatoes in a large saucepan of boiling salted water for 12 minutes or until tender. Place the beans in a small colander and lower into potato water, cook beans for 1 minute or until bright green. Transfer to a bowl of cold water. Lower eggs on a spoon into a medium saucepan of boiling salted water and boil for 6-7 minutes. Drain. Refresh in cold water, peel and halve. Drain potatoes and let steam in a colander.
2. Heat a large non-stick frying pan over high heat. Drizzle tuna steaks with oil. Season. Cook tuna, turning once, for 1- 2 minutes each side or until cooked to your liking, transfer to a plate. Meanwhile, separate and wash cos lettuce leaves. Drain on a clean tea towel. Cut tuna into chunks.
3. Layer all the ingredients into 4 bowls, topping with tuna chunks and eggs. Whisk yoghurt vinegar, oil, and mustard in a small bowl. Season. Spoon over salad.
Tip 1: Use the Nicoise ingredients by thickly slicing potatoes, omitting egg and tuna to fill large baguettes spread with Dijon mustard and whole egg mayonnaise, then cut into pieces for vegetarian picnic rolls.
Tip 2: Substitute salmon fillets cooked to your liking or cooked barbecue chicken for tuna steaks.
Tip 3: Use a bamboo skewer inserted into the middle of potatoes to check if they are tender.
AMAZING FRESH Tuna Salad Recipe
Leave the can on the shelf because this fresh tuna salad is loaded with grilled ahi and vegetables in this mouthwatering recipe.
Tuna salad is known as a “bound salad” and combines roughly chopped tuna fish with vegetables and a mayonnaise dressing while being served cooled. During the late 1800s, it was common practice that no scraps would ever go to waste. Any leftover fish would be simply tossed with vegetables and mayonnaise and then served on lettuce for lunch.
While tuna hadn’t become popularized yet at this point, the gesture or technique had already been in place. So, when canned tuna showed up in the early 1900s the tuna salad sandwich became a quick staple at lunch tables across America.
Ingredients for this recipe:
• two 10 ounce fresh tuna fillets
• 2 tablespoons olive oil
• 1 peeled and small diced red onion
• 3 small, diced stalks of celery
• 2 small, diced pickles
• 2 tablespoons roughly minced capers
• 1 finely minced garlic clove
• 4 small-diced hard-boiled eggs
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• salt and pepper to taste
Serves 6
Prep time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Coat the tuna in olive oil and season with salt and pepper.
3. Add the tuna to the grill and cook for about 7-8 minutes per side or until dark grill marks have formed and the tuna is cooked throughout, no pink. Place the tuna on a plate and chill in the refrigerator until completely cooled.
4. In the meantime, prep all the vegetables and add them to a large bowl along with the eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
5. When the tuna is done cooling roughly mince it until it is in bite-size pieces and then add it to the bowl with the vegetable mixture.
6. Mix until everything is well mixed in and serve.
Chef Notes:
Make-Ahead – You can make this up to 1 day ahead of time.
How to Store – Cover and chill for up to 3 days. This will not freeze well.
If you plan on serving this the next day, drain off any excess liquid and re-season with salt, pepper, and toss with a little more mayonnaise.
You can substitute out the fresh tuna in this recipe with frozen-thawed, or even canned.
Feel free to pan-sear or broil the tuna if you do not have access to a grill.