Tarragon Potato Salad

5 from 5 votes

Creamy Tarragon Potato Salad is not the same 'ole potato salad recipe. It's fresh and bright with hints of herbs and lemon in every bite. Potato salad is a favorite summer side dish and this one will not disappoint!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American, Gluten Free, Vegetarian

Servings: servings

Calories: 278kcal

Author: Lauren Harris

Ingredients

2 pounds red potatoes (cut into 1 inch pieces)
1 cup mayonnaise
2 tablespoons fresh tarragon (minced, or 1 tablespoon dried tarragon)
1 tablespoon lemon juice (fresh squeezed)
1 tablespoon white vinegar
salt
pepper
1 rib celery (diced)
1 shallot (diced)

Instructions

Add the potatoes to a pot of cold, salted water and turn on to high. Bring to a boil and cook until the potatoes are just fork-tender, about 8-10 minutes.
2 pounds red potatoes
Once the potatoes are done cooking, drain well and add to a large bowl.
Whisk together the mayonnaise, tarragon, lemon juice and vinegar until evenly blended. Season with salt and pepper, to taste.
1 cup mayonnaise, 2 tablespoons fresh tarragon, 1 tablespoon lemon juice, 1 tablespoon white vinegar, salt, pepper
Add the celery and shallot to the bowl of warm potatoes.
1 rib celery, 1 shallot
Mix in as much of the dressing as you prefer.
Garnish with additional fresh tarragon, if desired.
Serve warm or refrigerate for 1-2 hours and serve chilled.

Notes

Tips and Techniques

If you're unable to find fresh tarragon, use 1 tablespoon of dried tarragon instead.
If a more lemony flavor is desired, you can add more lemon juice or lemon zest to the dressing.
Store any leftover potato salad in an airtight container in the refrigerator. Consume within 3-4 days. 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