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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 6 servings
Calories: 186kcal
- 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
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.
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.
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