Tarragon Potato Salad

• 2 pounds red-skinned potatoes
• 2 egg yolks
• 1 to 2 tablespoons tarragon vinegar (or more to taste)
• 1/2 teaspoon Dijon mustard
• 1/2 cup safflower oil
• 1/2 to 3/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons chopped tarragon
• 4 to 6 tablespoons chopped red onion

1. Boil the potatoes until they are cooked.
2. Meanwhile, make the mayonnaise.
3. Beat the egg yolks in a bowl with a whisk until they are thick and sticky.
4. Add the vinegar and mustard and beat some more.
5. Gradually add a few drops of safflower oil and whisk them in.
6. Continue adding safflower and olive oils, increasing the amount as you go, until you have a smooth emulsion.
7. (If you add the oil too quickly and the mayonnaise curdles, add another egg yolk.)
8. Season with salt and pepper.
9. Drain the potatoes and cut them in slices or quarters.
10. Place them in a large serving bowl and coat with the mayonnaise.
11. Add the herbs and onion and toss gently, taking care not to break the potatoes.
12. Season to taste with salt and pepper.
13. Serve at room temperature (do not refrigerate unless the weather is very hot and the salad has to be made way ahead of serving time).

potatoes, egg yolks, tarragon vinegar, mustard, safflower oil, extravirgin olive oil, salt, tarragon, red onion

Taken from cooking.nytimes.com/recipes/2634 (may not work)