Yukon Gold Garden Potato Salad With Apples And Herbs - cooking recipe

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, or use celery)
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, to garnish (optional, or fresh lovage)

Preparation

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.
Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
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.
Serve immediately, or cover and chill until serving time.