Light Potato Salad with Tarragon

Though a shrub, tarragon's delicate stems hunch over when top heavy from rain if not trimmed shorter.
I clip tarragon back often as this plant seems to thrive with a bit of a breeze in amongst its stems.
It's one herb you can use throughout the day: scrambled eggs in the morning, a sandwich at lunch
or in a salad at supper. Here's a fav of our family....

Light Potato Salad
I like to serve this salad when it’s still slightly warm on a bed of romaine lettuce. Leaving the skins on
makes for a hearty salad as the skins hold both the fibre, the flavour and shape of potatoes.
For added flavour and colour, add a shredded carrot or  1/2 cup of cooked peas fresh from the pod. 

6 to 8 small red new potatoes, about 3 cups
2 tablespoons chopped pickles
2 tablespoons yogurt
1 tablespoon mayonnaise
1 tablespoon ground mustard
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, chopped
2 tablespoons of red onion, chopped finely

Steam potatoes until they are easily pierced with a fork. Drain. When they are cool enough to handle,
cut in bit sized pieces. 

Mix yogurt, mayonnaise, pickles and mustard together in a small bowl. Add to potatoes along with onions, chives and tarragon; mix lightly. 

Garnish with petite colourful herb blossoms from the garden. You really can’t go wrong adding
edible herb flowers; they are there for show as they don’t carry an overbearing flavour.