Introduction
This Tarragon Potato Salad is a refreshing departure from the ordinary, swapping out heavy, sweet dressings for a bright and herbaceous flavor. You’ll love the way the aromatic tarragon and tangy dressing complement the creamy potatoes. It’s a simple yet sophisticated side dish that’s perfect for any gathering.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
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
- Place the cut red potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are just tender when pierced with a fork.
- While the potatoes cook, prepare the dressing. In a large bowl, whisk together the mayonnaise, minced tarragon, lemon juice, and white vinegar. Season with a generous pinch of salt and pepper.
- Add the diced celery and shallot to the dressing and stir to combine.
- Once the potatoes are cooked, drain them well in a colander. Allow them to cool for just 5-10 minutes so they are still warm but not piping hot.
- Transfer the warm potatoes to the bowl with the dressing and vegetables. Gently fold everything together until the potatoes are evenly coated. The warm potatoes will absorb the dressing beautifully.
- Taste and adjust seasoning with more salt and pepper if needed. For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Variations
- For a Creamier Texture: Lightly mash a small portion of the cooked potatoes with a fork before mixing with the dressing to create a thicker, creamier base.
- Grilled Variation: Instead of boiling, toss the potato pieces in oil and grill them until tender and charred for a smoky flavor.
- Chunky & Rustic: Leave the skins on the red potatoes for added texture, color, and nutrients.
- Lighter Bite: Serve the salad over a bed of crisp greens like arugula or butter lettuce to turn it into a more substantial salad course.
Tips for Success
- Cut the potatoes into uniform 1-inch pieces to ensure they cook evenly.
- Dressing the potatoes while they are still warm helps them soak up the flavors more effectively.
- If using dried tarragon, add it to the dressing about 10 minutes before mixing to allow it to rehydrate slightly.
- Always start with less salt and pepper, then season to taste after mixing, as the flavors will develop as the salad chills.
Storage & Reheating
Store the potato salad in an airtight container in the refrigerator for up to 3 days. This salad is meant to be served cold, so reheating is not necessary. Simply stir gently before serving again, as the dressing may separate slightly.
FAQ
Can I use a different type of potato?
Yes, while red potatoes hold their shape well, Yukon Gold potatoes are a great substitute for a slightly buttery flavor and creamier texture.
Can I make this salad ahead of time?
Absolutely. Making it a day in advance allows the flavors to meld beautifully. Just keep it refrigerated until ready to serve.
What can I use if I can’t find fresh tarragon?
The recipe already accounts for this. Use 1 tablespoon of dried tarragon as a direct substitute for the 2 tablespoons of fresh.
Why add the dressing to warm potatoes?
Warm potatoes absorb the dressing better, resulting in a more flavorful salad throughout, not just on the surface.
My dressing seems too thick after chilling. What should I do?
Simply stir in a teaspoon or two of milk, buttermilk, or even a little more lemon juice to loosen it up to your desired consistency.
Is it safe to leave this potato salad out at a picnic?
