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Old-Fashioned Potato Salad with Lemon and Tarragon skips the mayo for a tangy vinegar dressing, featuring baby Yukon Gold potatoes, celery, shallots, and a touch of lemon and tarragon. It’s a light, herb-packed side that’s perfect for BBQs and picnics, offering all the flavor without the heaviness!
You’ll also want to bookmark these recipes for Buttermilk Fried Chicken and Oven Roasted Pork Tenderloin for pairing alongside this tangy potato salad!
Table of Contents
Why This Potato Salad Is Different
When you think of Old-Fashioned Potato Salad, it’s easy to imagine heavy, creamy versions full of mayonnaise, onion, and pickle. But this recipe? It’s a fresh, herb-packed variation that keeps the classic flavors while lightening things up with lemon, tarragon, and a zesty vinegar dressing.
No mayo here—just bright, crunchy, tangy goodness! Perfect for spring and summer days, BBQs, or whenever you’re craving a side dish that doesn’t weigh you down. It’s among the best potato salad recipes for potlucks because it caters to a wider variety of eaters who can clearly discern that it contains no mayonnaise.
The Secrets to This Fresh Take on Potato Salad
• Freshness – This is not your typical creamy potato salad. The lemon and tarragon add bright, vibrant notes, making each bite feel like a burst of sunshine.
• No mayo, no problem – Instead of drowning the potatoes in mayonnaise, we’ve opted for a tangy vinegar-based dressing that soaks into the potatoes without making them soggy.
• Crunch and texture – Celery adds the perfect crunch to balance the tender potatoes, and quick-pickled shallots bring a zingy kick that truly elevates the dish.
• Simple ingredients – No need for fancy or hard-to-find items. You’ve got Yukon Gold potatoes, lemon, mustard, and tarragon, all of which work together beautifully.
Ingredients That Go into This Fresh Potato Salad
Here’s a quick peek at the key ingredients for this herby, tangy potato salad that’s sure to become your new favorite summer side.
- Baby Yukon Gold potatoes: These beauties have a buttery texture that holds up perfectly without getting mushy, and no need to peel.
- Shallots: Quick-pickling them in white wine vinegar adds a bright, zesty note.
- Celery: Adds that satisfying crunch that every good potato salad needs.
- Lemon and tarragon: These two bring the light, herbal flavors that make this salad sing.
- Olive oil and Dijon mustard: They create the perfect dressing that coats the potatoes just right without weighing them down.
See the recipe card for full ingredient details and quantities.
Variations
- If you’re craving that pickle element, finely chopped cornichons would be a great choice, as dill pickles or sweet pickle relish aren’t quite the right fit for this recipe.
- Hard-boiled eggs are often found in classic potato salads, and they pair beautifully with the lemon and tarragon, enhancing the flavors without overshadowing them.
- This recipe is naturally gluten-free! Just ensure any mustard used is GF.
- If tarragon isn’t your thing, fresh dill or parsley can easily take its place.
How to Bring This Bright Potato Salad to Life
Gather your ingredients, and let’s get cooking!
1
Pickle
Start by ‘quick pickling’ 1/2 cup of thinly sliced shallots, stirring together the shallots and 2 tablespoons of white wine vinegar in a small bowl. Set aside.
2
Boil
In a large pot, boil 24 ounces of Yukon Gold potatoes that you’ve halved (or quartered if large) in salted water until fork-tender—about 12 to 15 minutes. Drain and transfer to a large bowl.
3
Combine
Lift the shallots from the vinegar with a slotted spoon and add them to the bowl of potatoes. Set the vinegar aside in a small bowl for the dressing. Tip: For added texture, gently mash about one-third of the potatoes using a handheld masher.
4
Whisk
To the vinegar, add 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/4 teaspoon of pepper, and the remaining ½ teaspoon of salt. Whisk until smooth, then slowly drizzle in 2 tablespoons of good quality olive oil, whisking until fully blended and somewhat emulsified.
5
Toss
Pour the lemon-vinegar dressing over the potatoes, then add 1 thinly sliced stalk of celery and 1 tablespoon of rough-chopped tarragon. Toss gently to combine. Serve right away or cover and chill for up to 12 hours before serving.
Recipe FAQs
A balanced potato salad includes starch (potatoes), acid (like vinegar or lemon juice), fat (such as mayonnaise or olive oil), and seasonings or add-ins (herbs, salt, pepper, and crunchy vegetables).
For waxy varieties like Yukon Gold or baby potatoes, their firm texture holds up well whether you boil them whole or cut. In this recipe, since we’re using baby Yukons, we cut them before boiling for quicker, more even cooking.
For the most flavorful salad, toss the potatoes with dressing while they’re still warm—this helps them soak up all the tangy, herby goodness.
Avoid mushy, bland, or unevenly cooked potato salad by cooking potatoes just until fork-tender, seasoning them while warm, and cutting them into uniform pieces for even boiling.
Serve
This Old Fashioned Potato Salad is a perfect match for your BBQ meals, from grilled chicken to smoky ribs. Serve it at your next picnic or summer cookout, and watch it disappear faster than you can say “who brought the potato salad?”
Beer, Wine and Cocktail Pairings:
For a crisp beer pairing, go with a pale ale or pilsner. A chilled Sauvignon Blanc or dry rosé will highlight the citrusy brightness, while an iced Arnold Palmer brings a cool, refreshing contrast.
Expert Tips
- Serve at the Right Temperature: Potato salad can be enjoyed warm or chilled. If serving chilled, refrigerate for at least an hour to allow flavors to meld.
- Customize the Dressing: Adjust the tanginess by varying the amount of lemon juice or Dijon.
- Garnish Thoughtfully: Before serving, sprinkle additional fresh tarragon leaves on top for an appealing look and a burst of fresh flavor.
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With thanks and appreciation, this potato salad was adapted from a recipe by Southern Living Magazine!
Old-Fashioned Potato Salad with Lemon and Tarragon
Ingredients
- 1/2 cup shallot, thinly sliced
- 2 tablespoons white wine vinegar
- 24 ounces baby Yukon Gold potatoes, halved or quartered if large
- 2 1/2 teaspoons Kosher salt, divided
- 1 tablespoon lemon juice, fresh
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 stalk celery, thinly sliced
- 1 tablespoon tarragon, fresh chopped; more for garnishing
Instructions
- To quick-pickle the shallots, combine them with the vinegar in a small bowl and set them aside to soak for a few minutes.1/2 cup shallot, 2 tablespoons white wine vinegar
- Add the potatoes and 2 teaspoons of salt to a large saucepan, then cover them with 10 cups of cold water. Bring to a boil over medium-high heat, then lower the heat to medium. Let the potatoes cook, undisturbed, until they are fork-tender, about 12 to 15 minutes. Drain the potatoes and transfer them to a large bowl.24 ounces baby Yukon Gold potatoes, 2 1/2 teaspoons Kosher salt
- Using a slotted spoon, carefully lift the shallots out of the vinegar and add them to the bowl with the potatoes. Set the vinegar aside in the small bowl for later use. Leave the potatoes intact, or for more texture in the finished salad, use a potato masher to mash about 1/3 of the potatoes right in the bowl.
- To the reserved white wine vinegar, add lemon juice, Dijon mustard, pepper, and the remaining ½ teaspoon of salt. Whisk until well combined, then slowly whisk in the oil until the dressing is smooth and emulsified.2 1/2 teaspoons Kosher salt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon black pepper, 2 tablespoons olive oil
- Pour the lemon-vinegar dressing over the potatoes, then add the celery and tarragon. Gently toss everything together to coat. Serve right away, or cover and refrigerate for up to 12 hours. Before serving, garnish with extra tarragon leaves for a fresh touch.1 stalk celery, 1 tablespoon tarragon
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
