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Ina Garten’s Tarragon Potato Salad Recipe | Barefoot Contessa: Cook Like a Pro | Food Network

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Fresh herbs like tarragon, dill and scallions make for the BEST potato salad.

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Tarragon Potato Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 40 min
Cook: 30 min
Yield: 6 servings

Ingredients

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Directions

Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

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#InaGarten #BarefootContessa #FoodNetwork #TarragonPotatoSalad

Ina Garten’s Tarragon Potato Salad Recipe | Barefoot Contessa: Cook Like a Pro | Food Network


The content discusses the benefits of using a standing desk in the workplace, such as improving posture, reducing the risk of obesity and chronic diseases, and increasing productivity and focus. It also mentions that alternating between sitting and standing throughout the day can be beneficial for overall health. Additionally, the article provides tips on how to properly set up a standing desk, including adjusting the height to elbow level and using an anti-fatigue mat. Overall, incorporating a standing desk into the workplace can positively impact both physical health and work performance.

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20 Comments

20 Comments

  1. @My_Secret_ArtSketchbook

    March 27, 2024 at 5:45 pm

    I keep the drained water and when its cool – goes in the tomatoes

  2. @RyanJones-rg4ly

    March 27, 2024 at 5:45 pm

    You are amazing

  3. @victorialadybug1

    March 27, 2024 at 5:45 pm

    Her recipes are always so perfect!

  4. @melmingin8445

    March 27, 2024 at 5:45 pm

    I'm old ,I like my Potato salad bland!!!!

  5. @cyrilpiwetz8680

    March 27, 2024 at 5:45 pm

    Sometimes when salads like this come together, just a few tablespoons of water relaxes the emulsion , into smoothness.

  6. @cyrilpiwetz8680

    March 27, 2024 at 5:45 pm

    Oh, you amateurs. I usually save at least, half the potato stock, to use later for other recipes.

  7. @SmoothCinnamonX

    March 27, 2024 at 5:45 pm

    Tarragon vinegar is an amazing secret ingredient! Somehow it tastes not vinegary and simply tangy and herby.

  8. @amr6559

    March 27, 2024 at 5:45 pm

    This salad is delicious. The tarragon gives it a excellent fresh flavor!

  9. @Lanamixrecipes728

    March 27, 2024 at 5:45 pm

    Cool recipes 😊

  10. @tammyicious

    March 27, 2024 at 5:45 pm

    Alton Brown diced the potatoes warm and then places in a ziplock bag with 3 tablespoons of apple cider vinegar and it chills overnight. Next day you do the dressing and no breaking up of potatoes because they are firm and cold. 👍

  11. @KAStodgell

    March 27, 2024 at 5:45 pm

    I am having a melt down….can you help. Yes you are helping with this video. I love tarragon vinegar so go buy it.

  12. @tavolo22

    March 27, 2024 at 5:45 pm

    One cup or one jar of mayonnaise?

  13. @dwaynedouglas2190

    March 27, 2024 at 5:45 pm

    See if it’s good? It looks absolutely delicious! 😊

  14. @beautilfuldoveonearth5447

    March 27, 2024 at 5:45 pm

    I cook from your recipes ty ty ❤

  15. @beautilfuldoveonearth5447

    March 27, 2024 at 5:45 pm

    I love you and Jeffrey

  16. @kvjames32209

    March 27, 2024 at 5:45 pm

    I’ve said this before and I’ll say it again: I will eat ANYTHING Ina makes!!!

  17. @Cristinact

    March 27, 2024 at 5:45 pm

    I loved this recipe!! Next time I am also going to add a few capers to it!

  18. @michaelfarrell8046

    March 27, 2024 at 5:45 pm

    I think your next book should just be salads.

  19. @lynnelucas168

    March 27, 2024 at 5:45 pm

    Your potato salad sounds great. My amateur experience and personal recipe is similar, but yours is probably richer! I cook my potatoes and soak in apple cider vinegar. From there I put in mayo and spices.
    I think the lemon with dill and fennel and tarragon my be a delight. But, I do like letting the potatoes soak in vinegar. You are right, the pirates are boring without it.
    Thank you for your tasty and delightful recipes. You make everything appear easy. 🙂

  20. @beautymariely

    March 27, 2024 at 5:45 pm

    Love Ina!!! 🙂

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Guy Fieri Eats a DOUBLE-Fried Chicken Sandwich | Diners, Drive-Ins and Dives | Food Network

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Guy Fieri is in Minnesota to check out a massive, crunchy chicken thigh sandwich! Watch #DDD, Fridays at 9|8c and …

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Ina Garten Interviews Nathan Lane | Be My Guest with Ina Garten | Food Network

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While enjoying their ice cream scoops, Ina Garten quizzes Nathan Lane on a few of his favorite things!
Watch #BeMyGuest with Ina Garten Sundays at 12|11c from 10/9/22 to 10/30/22 or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten welcomes old and new friends into her home for good food, great conversation and lots of fun. Ina prepares delicious treats for her guests, and they share their amazing life stories, along with some of their own signature dishes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Ice Cream With Ina Garten and Nathan Lane | Be My Guest with Ina Garten | Food Network


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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

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Sunny makes Puerto Rican pernil, a marinated and roasted pork shoulder!
#SunnyAnderson #CookingForReal #FoodNetwork #Pernil #PorkShoulder
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter and serve.

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network


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