Creamy Lemon Tarragon Potato Salad

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Switch up the same old potato salad with this recipe for Creamy Lemon Tarragon Potato Salad!

Barbecue season is now in full swing!  We have been trying out lots of new recipes this year!  One of my favorite side dishes all summer long is potato salad.  While I love my mom’s good old-fashioned potato salad recipe, change is good sometimes too!  This recipe for Creamy Lemon Tarragon Potato Salad is just as simple, with a little more zippy, herb flavor!

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As I create more and more recipes, I have come to appreciate fresh ingredients so much!  Finding fresh tarragon around here is impossible, so this recipe uses dried tarragon.  A huge herb garden is now on my wish list when we finally get around to moving!  If you are able to find fresh tarragon, definitely use it!  Be sure to cut the amount in half.

Prep!

You will need a pot of cold, salted water, a cutting board, knife, a medium size bowl, measuring cups and spoons, and all of the ingredients.  Wash and dice your potatoes into bite-size pieces.

Create!

Add the diced potatoes to the pot of cold water and turn on high.  Bring to a boil and cook until the potatoes are just tender.

Meanwhile, finely dice the sweet onion.  Add the mayonnaise, lemon juice, white vinegar, sweet onion, tarragon, salt, and pepper a medium size bowl.  Whisk until well combined.

Once the potatoes are done cooking, drain and add to the mayonnaise mixture.  Toss until the potatoes are all coated.

Serve warm or refrigerate for 1-2 hours and serve chilled.

Present!

Add extra dried (or fresh) tarragon to the top of the potato salad before serving, if desired.  If you would like more lemon flavor, add the zest of one lemon!

This Creamy Lemon Tarragon Potato Salad is the perfect summer side dish!  It goes great alongside any type of barbecued food!

Enjoy!

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Creamy Lemon Tarragon Potato Salad

Switch up the same old potato salad with this recipe for Creamy Lemon Tarragon Potato Salad!

Course Side Dishes

Cuisine Gluten Free, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 203kcal

Author Lauren

Ingredients

• 8-10 medium red potatoes
• 1/4 Cup sweet onion
• 1/2 Cup mayonnaise
• 1 teaspoon lemon juice
• 1 Tablespoon white vinegar
• 1 Tablespoon dried tarragon *if using fresh, use 1/2 Tablespoon
• salt and pepper to taste

Instructions

• Add the diced potatoes to the pot of cold water and turn on high. Bring to a boil and cook until the potatoes are just tender.
• Meanwhile, finely dice the sweet onion. Add the mayonnaise, lemon juice, white vinegar, sweet onion, tarragon, salt, and pepper a medium size bowl. Whisk until well combined.
• Once the potatoes are done cooking, drain and add to the mayonnaise mixture. Toss until the potatoes are all coated. Top with extra tarragon and lemon zest, if desired.
• Serve warm or refrigerate for 1-2 hours and serve chilled.

Notes

 

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 137mg | Potassium: 498mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1.2% | Vitamin C: 11.9% | Calcium: 2.3% | Iron: 6.4%