What a fresh and light dinner for this time of year. The tarragon dressing is really creamy and divine. I was so happy to come across this recipe at Oldways.
I’m crazy in love with their mission and everything they are trying to do for the way the world eats. If I remember correctly, I found almost 40 recipes to print off last year, and I want to make each one of them, like now!
If you haven’t noticed, Bill loves making homemade canola oil mayonnaise, so I had him whip up a small batch for me the night before I made this salad. If you’re just not into making it yourself, you can buy canola oil mayo in a jar. We used to purchase it, but found it’s much more cost-effective to make it at home. Besides the cost, we think it’s waaay yummier.
In general, I used to feel awful about eating mayo, but why would I when I know exactly what’s in it? There are just 4 ingredients… an egg, lemon juice, Dijon mustard, and canola oil… all healthy. The only thing you have to be careful of is that you don’t eat too much of it at once (all things in moderation). Healthy fats are excellent for not only your heart but your waistline too, because they’re filling and can help curb overeating. Bonus!
Best mayo ever… let me know if you decide to try making it yourself!
- 1 ½ pounds new potatoes, rinsed and scrubbed
- ½ cup canola oil mayonnaise or Greek yogurt
- 3 tablespoons white vinegar
- 2 scallions, minced
- 2 tablespoons fresh chopped tarragon
- ½ teaspoon kosher salt, plus more for potato water
- ⅛ teaspoon black pepper
- 1 cup grape or cherry tomatoes, cut into quarters
- 6-8 ounces cooked crabmeat, fresh or canned
- Cut potatoes in half lengthwise, then cut each half into quarters. Place potatoes in a medium pot and cover with water. Bring to a boil. Generously salt the water, bring to a boil and boil gently for 7-15 minutes (depending on size of potatoes), or until fork tender. Drain. Spread potatoes in a single layer on a baking sheet and set aside to cool.
- Whisk together the mayonnaise or yogurt, vinegar, scallions, tarragon, salt, and pepper in a large bowl. Add the cooled potatoes, tomatoes, and crabmeat and stir gently to combine. Chill for at least 1 hour before serving.