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!
This post contains affiliate links. See our Disclosure Statement for more information.
One of the best side dishes all summer long is obviously 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 Tarragon Potato Salad is just as simple, with a more herbaceous flavor in a tangier dressing.
As I’ve created and revamped more and more of my recipes over the years, I have come to really appreciate fresh ingredients, especially herbs. While this recipe calls for fresh tarragon, I know it can be more difficult to find. You can substitute dried tarragon, if needed and still get a very similar flavor profile.
Why This Recipe Works
This Creamy Lemon Tarragon Potato Salad is the perfect summer side dish. It goes great alongside any type of grilled meats or barbecue, and it’s a delicious option to bring to a backyard potluck.
You can make this recipe ahead of time and store it in the refrigerator for up to 3 to 4 days.
Serve this potato salad warm or chilled.
Step-By-Step Instructions
Ingredients
- 2 pounds red potatoes (cut into 1 inch pieces): you can use another type of potato if you prefer. Yukon gold are also a great option. The potatoes don’t need to be peeled, but if you are leaving the peel on, be sure to scrub them well.
- 1 cup mayonnaise
- 2 tablespoons fresh tarragon (minced): or you can use 1 tablespoon of dried tarragon
- 1 tablespoon lemon juice (fresh squeezed)
- 1 tablespoon white vinegar
- salt
- pepper
- 1 rib celery (diced)
- 1 shallot (diced)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Scrub and cut your potatoes into bite-size pieces, about an inch in size. Try to keep them as uniform as possible to ensure even cooking.
Mince the tarragon and dice the celery and shallot.
Create!
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.
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.
Add the celery and shallot to the bowl of warm potatoes.
Mix in as much of the dressing as you prefer.
Present!
Garnish with additional fresh tarragon, if desired.
Serve warm or refrigerate for 1-2 hours and serve chilled.
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.
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 the 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 the shelf life.
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.
More Summer Salad Recipes
Amish Potato Salad
Amish Potato Salad is a summer time staple. This side dish recipe is made with chunks of potatoes, onion and red pepper tossed in a sweet and tangy dressing. Amish Potato Salad is the best for serving at backyard barbecues and cookouts.
Get The Recipe
Tomato Basil Salad
Tomato Basil Salad is the perfect summer side dish to serve at barbecues, cookouts, and picnics outdoors. This healthy recipe features juicy tomatoes and fresh basil, which provide tons of flavor. Quick and easy to prepare, or modify, refreshing Tomato Basil Salad is the versatile, simple side dish you’ve been searching for.
Get The Recipe
Keto Creamy Cucumber Salad
Creamy Keto Cucumber Salad is the perfect low carb and gluten free summer side dish to serve at barbecues, cookouts, and potlucks. The crunchy cucumbers are cool and refreshing, while the lemony dressing is creamy, herbaceous, and tangy. This simple, healthy salad is fresh, flavorful and a cinch to quickly prepare.
Get The Recipe
Love this Lemon Tarragon Potato Salad? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Tarragon Potato Salad
#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }
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!
Course Side DishCuisine American, Gluten Free, Vegetarian
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Servings 8 servings
Calories 278kcal
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
Serving: 1serving | Calories: 278kcal | Carbohydrates: 20g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 273mg | Potassium: 589mg | Fiber: 2g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg
This recipe was originally published on July 3, 2017. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in April 2024.
The post Lemon Tarragon Potato Salad appeared first on Delicious Little Bites.