Potato Salad with Shrimp and Tarragon

Potato Salad with Shrimp and Tarragon
Photo by Scott Phillips

Ingredients

  • 1-½ cups thinly sliced celery (include the leaves, roughly chopped)
  • Kosher salt
  • 1 Tbs. chopped fresh tarragon
  • ¼ cup extra-virgin olive oil
  • 3-¼ lb. baby red potatoes, scrubbed clean
  • 1 tsp. kosher salt
  • ½ cup sliced fresh chives
  • + 6 more ingredients
    • 1-½ cups cooked, diced shrimp
    • 1/3 cup mayonnaise
    • 1/3 cup crème fraîche
    • ¼ cup plain rice vinegar
    • ½ tsp. freshly ground black pepper
    • 3 Tbs. fresh lemon juice

Whisk all the dressing ingredients together in a small bowl.

View full recipe at Fine Cooking

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