Fingerling Potato Salad With Tarragon Cream - cooking recipe

Ingredients

3 lbs fingerling potatoes, rinsed
1 teaspoon salt
1 shallot, minced
3 tablespoons chopped fresh tarragon
1/4 cup white winte vinegar
salt and pepper
1/4 cup mayonnaise
3 tablespoons whipping cream
1 large bunch arugula

Preparation

place potatoes in large saucepan and add boiling water to barely cover.
Add salt, cover loosely and bring to a boil. Cook for 20 minutes or until potatoes are tender. Drain.
Add shallot, tarragon and vinegar to potatoes and toss gently.
Season to taste with salt and pepper and set aside to cool.
Add mayonnaise and cream and toss gently to coat. Arrange arugula on a large serving platter. Top with potato mixture and serve.