Ingredients:
- 2 lbs small red potatoes, halved or quartered
- Salt
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon black pepper
- 2 stalks celery, thinly sliced
- 1/2 red onion, diced
- 2 hard-boiled eggs, chopped
Instructions:
- Place the halved or quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and let them cool to room temperature.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, tarragon, Dijon mustard, white wine vinegar, honey, salt, and pepper.
- In a large bowl, combine the cooled potatoes, sliced celery, diced red onion, and chopped hard-boiled eggs.z
- Pour the dressing over the potato mixture and toss gently to coat.
- Serve the tarragon potato salad chilled or at room temperature.