TARRAGON-LEMON POTATO SALAD

2 	pounds new potatoes 
½ 	cup chopped celery
1/3 	cup chopped fresh Italian parsley
½ 	cup sour cream
¾ 	tsp chopped garlic
¾ 	tsp grated lemon zest
1 	tsp (or more to taste) lemon juice
2 	Tbls dill pickle relish
1½ 	tsp dried tarragon or 4 tsp fresh (or to taste)
¾ 	tsp salt
¾ 	tsp freshly ground black pepper

Place the potatoes in a large pot and add enough cold water to cover them. Cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a knife, 15 to 20 minutes. Drain and let cool until you can handle them. When cool, cut them into quarters or halves, depending on the size of the potatoes. In a large bowl, toss together the potatoes, celery and parsley. In a small bowl, stir together the sour cream, garlic, lemon zest, lemon juice, dill pickle relish, tarragon, salt and black pepper. Pour the dressing over the potatoes and toss to coat. Cover and refrigerate for several hours or overnight.

SERVES: 6 (12-14 cups)						Source: WSJ, 6/14/09