For those of you looking for a mayo-free potato salad recipe, here's an easy, tasty picnic style salad seasoned with Champagne vinegar and tarragon. I plan on making potato salad several times this week. Picnic food- that's perfect for packing. Sorry for the alliteration. I blame excitement. Life is getting interesting again. We're living sans furniture now- except for a bed, desk and rug. The casita feels empty in a good way. Clean and spacious. Inviting possibility. Let's hope potential buyers feel the same way. As for me, I'll be at the Santa Monica Farmer's Market a week from Wednesday (expect pictures). We don't know where we're staying yet. But if Craig's List is any indication, choices will be numerous. Until then? Dinner will be picnic style.

1 bag of ripe and firm Red Bliss potatoes - about two pounds
1 medium red onion
Organic extra virgin olive oil
Champagne vinegar
Sea salt and fresh cracked pepper
Tarragon - fresh, snipped, or dried

1 bag of ripe and firm Red Bliss potatoes - about two pounds 1 medium red onion

Heat a large pot of fresh cold water to boil. Add some sea salt.


Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender - about 20 minutes.


Meanwhile, dice the onion.


Drain the potatoes well and pour them into a large bowl. Add the onion and lightly mix. Add enough extra virgin olive oil to moisten the potatoes - about 1/4 cup or so. Drizzle liberally with the Champagne vinegar and toss. Taste test.

Add more if needed. Don't be stingy.

Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. I like to soften the shape of some of the potatoes, but not all. I prefer my potato salad with some definition.

And now you have a choice. You can serve it warm - which is divine. Or cover and chill it. Once chilled, taste test for seasoning adjustments because the chilling process dampens the flavors a bit.