Potato Salad with Shrimp and Tarragon

Ingredients

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

Whisk all the dressing ingredients together in a small bowl.

View full recipe at Fine Cooking