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 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoon chopped fresh tarragon
- 3 tablespoon mayonnaise
- 3 tablespoon 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.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Thanks so much for giving instructions for the lightened up version. I love potato salad, but don't eat it often because of the calories.
This was such a fun twist on my traditional potato salad recipe. I really enjoyed the flavor of the tarragon in it!
It's great to have something practically free from the garden 🙂
I tend to have lots ot potatoes that have a fork mark in them, or they are totally sliced in two! Potato salad is one of my all time favourites, hard to beat in my opinion!