Tarragon Potato Salad With Lovage

Ingredients

• 2 lbs petite yukon gold potatoes, washed and scrubbed, but not peeled
• 1/3 cup mayonnaise
• 2 tablespoons onions, finely chopped
• 1 small red apple, chopped
• 4 tablespoons fresh lovage, chopped (stems and leaves)
• 1/2 teaspoon celery seed or lovage seeds
• 2 teaspoons finely minced fresh tarragon (or 1 teaspoon dried tarragon)
• 1 tablespoon tarragon vinegar
• 2 hardboiled egg, chopped
• salt and pepper, to taste
• fresh tarragon or lovage (to garnish)

Directions

1. 1

   Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.

2. 2

   Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.

3. 3

   Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.

4. 4

   Serve immediately, or cover and chill until serving time.