Yukon Gold Garden Potato Salad With Apples And Herbs

• 2 lbs petite yukon gold potatoes, washed and scrubbed, but not peeled
• 1/3 cup mayonnaise
• 2 tablespoons onions, finely chopped
• 1 small red apple, chopped
• 4 tablespoons fresh lovage, chopped (stems and leaves, or use celery)
• 1/2 teaspoon celery seed (or lovage seeds)
• 2 teaspoons finely minced fresh tarragon (or 1 teaspoon dried tarragon)
• 1 tablespoon tarragon vinegar
• 2 hardboiled egg, chopped
• salt and pepper, to taste
• fresh tarragon, to garnish (optional, or fresh lovage)

1. Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
2. Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
3. Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
4. Serve immediately, or cover and chill until serving time.

petite yukon gold potatoes, mayonnaise, onions, red apple, fresh lovage, celery, fresh tarragon, tarragon vinegar, egg, salt, fresh tarragon

Taken from www.food.com/recipe/yukon-gold-garden-potato-salad-with-apples-and-herbs-380165 (may not work)