Laura's Vegan Table


  • 2 lbs of potatoes (peeled only if the skin is tough); chopped into roughly 1" chunks
  • 3 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/4 - 1/3 cup olive oil
  • 3/4 teaspoon salt
  • pepper to taste
  • 2 tablespoons chopped fresh tarragon

Using one of my favorite herbs with one of my favorite foods….tarragon and potatoes! I love potatoes and they get a bad rap sometimes; but they are indeed a healthy food. I used purple potatoes here. If you can find them, there’s even more nutrients in the purple potatoes. Farmer’s markets sometimes have them and they taste just like regular white or red potatoes. The color is amethyst and really pretty; though when you cook them, they will lose some of the color. Nonetheless, a great potato if you can get your hands on some. The French ingredient here is the French Tarragon. It’s a very underused herb that I love to use in my cooking. It has a slightly anise flavor, similar to basil I think. Not to be confused with Texas Tarragon (it’s not as flavorful as the French variety). This is an easy, flavorful side dish that would be perfect for a picnic!


Add the potatoes to a large pot and fill with water so that it covers the potatoes by about an inch or so. Set to high heat. When the water starts to boil, cook for about 15 minutes; checking them after 10 minutes. Don’t over cook them or they’ll get mushy. Test the potatoes with a fork to see if they are tender. When done, drain potatoes and let them cool for a few minutes. In the meantime, add the vinegar, mustard, olive oil and salt to a small bowl and whisk until blended. Pour the mixture over the potatoes, using a spatula to combine and coat the potatoes well. Add in the pepper and tarragon and make sure everything is well coated and combined. Add a little more olive oil if needed. Place in the refrigerator until ready to serve. Serve at room temperature.