Old-Fashioned Potato Salad with Lemon and Tarragon
This light and refreshing Lemon-Tarragon Potato Salad is a perfect summer side dish. With tender baby Yukon Gold potatoes, zesty lemon, fresh tarragon, and a tangy vinegar dressing, it's a flavorful, mayo-free take on the classic potato salad—crunchy, bright, and utterly delicious.
Servings: 6 servings
Cost: $0.96 per serving
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
Video
Notes
Note - I have made this salad ahead for parties, using a double-batch of dressing; half when assembling and the remainder stirred in just before serving. If you enjoy a creamier salad, you can certainly employ this tactic!
Store leftovers in an airtight container in the fridge for up to 2 days. This potato salad doesn’t freeze well due to the texture of the potatoes.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 994mg | Potassium: 603mg | Fiber: 3g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 26mg | Calcium: 39mg | Iron: 2mg