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Author Notes: This salad is a salute to spring, to the weekend that the first Vidalia onions appear in the markets along with the first tiny new potatos. Since it can be prepared in advance and the ingredients combined at the last minute, it's a wonderful dinner party side; it pairs marvelously with almost any entree. The dressing is a riff on a Thomas Keller leek recipe from Ad Hoc. —Kayb
- 2 pounds tiny new potatos, mix of redskin and Yukon Gold
- 2 large Vidalia onions
- 2 teaspoons salt, divided
- 1/4 cup chicken stock
- 1 stick butter, cut into tablespoons
- freshly ground black pepper
- chopped fresh tarragon
- Lettuce leaves
- Wash, half and boil the potatos in water with 1 tsp. salt until done. Drain and set aside.
- Slice onions in half-moons. Boil in water with 1 tsp. salt until just softened. Drain and shock in ice water, and set aside. Both onions and potatos may be cooked in advance and held at room temperature.
- In a small saucepan, bring chicken stock to a simmer. Whisk in butter, a tablespoon at a time, until you have a buttery emulsion. Add onions and toss; let onions get hot but do not let mixture come to a boil.
- Arrange lettuce leaves on plate or plates. Pour onions and dressing over potatos and toss; mound onto lettuce leaves and top with a grind of black pepper and a sprinkle of chopped tarragon.
- This recipe was entered in the contest for Your Best Potato Salad
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