Tarragon potato salad is really easy to make and is delicious served warm or cold.
It's perfect for alfresco dining, picnics and get togethers as it can be easily made in advance and stored in the refrigerator until everything is ready.
This Garlic and Tarragon Potato Salad is definitely a family favourite and it's even better when the potatoes are from the garden. You may find this hard to believe but new potatoes are almost the same price as fresh cod here in France! Yes, it's definitely something we have to grow here.
Any variety of new potato is great for this recipe. I particularly like Charlotte potatoes if I am buying them.
For crunch and taste I've used garlic and shallots, rather than a normal onion as they are sweeter. You could also use sliced green or spring onions or some red onion.
Fresh tarragon is much less intense than dried so, if you use dried then only use 2 teaspoons.
I've also used equal quantities of creme fraiche and mayonnaise, but you could use Greek yogurt or sour cream too.
Give the potatoes a scrub, there is no need to peel them.
Start by slicing the potatoes evenly, about a cm wide.
Put the potatoes in a saucepan with enough water to cover.
Boil the potatoes for about 15 minutes until just tender. Drain them and return them to the pan with the crushed garlic.
The garlic loses some of its harsh flavour in the heat of the pan and infuses the potatoes.
Leave the potatoes while you chop the tarragon and the rest of the ingredients.
Tarragon is my favourite herb and I love it with chicken and mushroom dishes. I think it makes a great change from chives for this potato salad.
Strip the leaves from the stems and chop.
In a large bowl combine the potatoes, garlic, shallots, creme fraiche, mayonnaise, tarragon and seasoning.
Now it's ready to eat!
This salad will keep in the fridge for up to 3 days, but it is best eaten the same day.
This potato salad is best served warm with grilled chicken or a barbecue.
More salad recipes
Tarragon Potato Salad
- 750 g new potatoes
- 2 garlic cloves crushed
- 4 shallots or ½ red onion finely chopped
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp chopped fresh tarragon
- 3 tbsp mayonnaise
- 3 tbsp creme fraiche
- Cut the potatoes into about 1cm slices and boil for about 15 minutes until tender.
- Drain the potatoes and return to the pan with the garlic.
- In a large bowl combine the potatoes with the remaining ingredients.
- Serve the potato salad warm.