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A white plate with Lemon Tarragon Potato Salad with a fork and white napkin on a white background
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5 from 5 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 6 servings
Calories: 186kcal

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