Red potato salad

Summer – once it stabilizes, which I hope for every weekend – is the perfect time to get friends and family together.

This bright take on potato salad will see you through many a barbecue and potluck this season. And it certainly livens up a picnic table!

Tips: I incorporated some tarragon mustard into the dressing as it is one of my favorites. If you missed it last time, here is the recipe.

Red potato, beet, and radish salad

• about 2 cups red potatoes
• 4 baby beets
• 1 cup radishes
• salt
• a few sprigs of fresh tarragon
• For the dressing:  1/2 cup tarragon leaves, 1/4 cup oil, 1/3 mayonnaise, 1/4 cup rice vinegar, 2 T tarragon mustard, 1 t sugar, pinch of salt, pepper, 1 clove garlic, 1 t  lemon juice, 1 T capers

1. Boil potatoes in a large pot of salted water until just tender. Let cool slightly and cut the larger potatoes in half or quarters.

2. The beets and radishes stay raw, for a nice crunchy contrast. Slice them very thinly.

3. Make the dressing: in a food processor or blender combine all of the above dressing ingredients and process until smooth. Taste for seasoning.

4. Combine potatoes and dressing in your serving bowl, then add the beets and radishes. This is delightful while still slightly warm, but also tastes fantastic the next day, as all the flavors come together.