Lemon Tarragon Potato Salad

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Creamy Lemon Tarragon Potato Salad is not the same ‘ole potato salad recipe. It’s fresh with hints of herb and lemon and makes a great summer side dish!

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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 (as well as her Green Bean Potato Salad), change is good sometimes.  This recipe for creamy Lemon Tarragon Potato Salad is just as simple, with a little more zippy, herb flavor!

As I create more and more recipes, I have come to appreciate fresh ingredients so much!  However, for me, finding fresh tarragon 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. Just be sure to cut the amount in half.

Why This Recipe Works

• This Creamy Lemon Tarragon Potato Salad is the perfect summer side dish!  It goes great alongside any type of barbecued food!
• You can make this recipe ahead on time and store it i the refrigerator until needed.
• Serve this potato salad warm or chilled.

How to Make Lemon Tarragon Potato Salad

Prep!

Wash and dice your potatoes into bite-size pieces.

Finely dice the sweet onion.

Create!

Add the diced potatoes to a pot of cold, salted water and turn on high. Bring to a boil and cook until the potatoes are just fork-tender, about 8-10 minutes.

Meanwhile, add the mayonnaise, lemon juice, white vinegar, sweet onion, tarragon, salt, and pepper to 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.

Tip: If you would like more lemon flavor, add the zest of one lemon.

Tips and Techniques for the Best Lemon Tarragon Potato Salad

• If you’re able to find fresh tarragon, cut the amount in half.
• For more lemon flavor, add the zest of one lemon to the dressing.
• Store any leftover potato salad in an air-tight container in the refrigerator. Use within 3-4 days. However, if the potato salad sat out for longer than 2 hours in temperatures above 40°F, discard it.

FAQ’s

• Can you make potato salad ahead of time? Yes. You can make potato salad up to 3 days in advance so long as you store it in the refrigerator right away.
• Should potato salad be served warm or cold? You can serve potato salad either warm or chilled. If potato salad is kept at 40°F or above for longer than 2 hours, it should be discarded. However, keeping it in the refrigerator extends it’s shelf life to 3-5 days.
• What is the best type of potato to use for potato salad? Waxy potato varieties are the best to use for potato salad. They hold their shape and prevent your potato salad from getting too watery. Some varieties to look for are red, fingerling, new, and Yukon gold. You want to avoid the popular Russet potatoes when it comes to potato salad.

Other Recipes to Try

• Cheddar Bacon Au Gratin Potatoes
• Creamy Lemon Rosemary Potatoes
• Creamy Steak and Potato Soup

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Lemon Tarragon Potato Salad

Creamy Lemon Tarragon Potato Salad is not the same 'ole potato salad recipe. It's fresh with hints of herb and lemon and makes a great summer side dish!

Course Side Dish

Cuisine American, Gluten Free, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 186kcal

Author Lauren Vavala

Ingredients

• 6 cups red potatoes * diced, from about 8-8 medium potatoes
• 1/4 cup sweet onion * finely chopped
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon white vinegar
• 1 tablespoon dried tarragon * if using fresh, use 1/2 tablespoon

Instructions

• Add the diced potatoes to the pot of cold, salted water and turn on high.
  
• Bring to a boil and cook until the potatoes are just fork-tender, about 8-10 minutes.
• Meanwhile, add the sweet onion, mayonnaise, lemon juice, white vinegar, and tarragon to a medium size bowl. Whisk until well combined.
• Once the potatoes are done cooking, drain and let cool for a few minutes.
• Add the potatoes to the mayonnaise mixture and toss until well-coated.
• Top with extra tarragon and lemon zest, if desired.
• Serve warm or refrigerate for 1-2 hours and serve chilled.

Notes

Tips and Techniques for the Best Lemon Tarragon Potato Salad

• If you’re able to find fresh tarragon, cut the amount in half.
• For more lemon flavor, add the zest of one lemon to the dressing.
• Store any leftover potato salad in an air-tight container in the refrigerator. Use within 3-4 days.However, if the potato salad sat out for longer than 2 hours in temperatures above 40°F, discard it.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 7.7mg | Calcium: 21mg | Iron: 1mg

This recipe was originally published on July 3, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in July 2019.