Tarragon Potato Salad (No Mayo and Classic Versions)
Two versions of a tarragon potato salad - a classic creamy mayo-based one and a lighter vinaigrette version - so you can pick what fits the meal.
Potato salad tends to fall into one of two camps - heavy and mayo-based, or lighter and vinaigrette-based. Tarragon works in both, which makes it a genuinely useful herb to reach for regardless of which style you prefer.
Tarragon Potato Salad (Two Ways)
Prep time: 15 minutes | Cook time: 20 minutes | Serves: 6
Ingredients (Base)
- 2 lbs baby or new potatoes, halved or quartered depending on size
- 1 tbsp salt, for the cooking water
- 3 tbsp fresh tarragon, finely chopped
- 2 tbsp chives, thinly sliced
- 2 celery stalks, finely diced (optional, for crunch)
Creamy Version - Additional Ingredients
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- Salt and black pepper, to taste
Vinaigrette Version - Additional Ingredients
- 1/3 cup fresh tarragon vinaigrette
- Extra salt and black pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold water by about an inch. Add the salt to the water.
- Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until a knife slides easily into a potato. Drain well.
- For the creamy version: While the potatoes are still warm, whisk together the mayonnaise, Dijon mustard, and vinegar in a large bowl. Add the warm potatoes and toss gently to coat - dressing potatoes while warm helps them absorb more flavor.
- For the vinaigrette version: Toss the warm potatoes directly with the tarragon vinaigrette in a large bowl, again taking advantage of the residual heat to help the dressing soak in.
- For either version, fold in the tarragon, chives, and celery if using. Season with salt and pepper to taste.
- Serve warm, at room temperature, or chilled - all work well, though letting the salad sit for at least 20 minutes before serving improves the flavor either way.
Notes
The vinaigrette version holds up better over a few days in the fridge without becoming heavy, while the creamy version is closer to a classic potluck-style potato salad.
Which Version to Choose
The creamy version is the better fit for a traditional barbecue or potluck spread alongside heavier mains. The vinaigrette version is lighter and works well served alongside tarragon roast chicken or grilled fish, since it doesn't compete with a rich main dish the way a mayo-based salad can.
Variations
- Add capers: A tablespoon of chopped capers in either version adds a briny contrast that works well with tarragon.
- Add hard-boiled eggs: Quartered hard-boiled eggs turn this into more of a main-dish salad, echoing the flavor combination in our tarragon and eggs article.
- Grainy mustard swap: Use whole grain mustard instead of Dijon in either version for more texture and a milder mustard bite.
- Warm serving: Serve immediately after tossing, while everything is still warm, as more of a side dish than a make-ahead salad.
Potato salad is one of the easiest places to start experimenting with tarragon if you're not used to cooking with it, since the potato itself is a mild, forgiving base. For more starting points, see the complete tarragon guide.
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