Potatoes, Tailgate, Vegetable
2 lbs baby red &/or white new potatoes halved or quartered
EVOO
3 green onions, chopped
2 tablespoons fresh tarragon leaves chopped
1 T tarragon vinegar
2 T sour cream
2 T mayonnaise
Kosher salt
black pepper
Cut the baby potatoes in half (or if using larger potatoes, cut them into bite-sized chunks). Toss them in olive oil & arrange in a single layer on a flat baking pan. Roast at 375 degrees for 30-45 minutes, until the edges of the potatoes are brown and beginning to get crispy. Stir the potatoes up after about 15 minutes so that they brown evenly.
Combine vinegar, sour cream, mayo, tarragon & green onion in large mixing bowl. Add the cooled potatoes. Toss till all pieces are coated in dressing. Season to taste with salt & pepper.