| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 40 min |
| Cook: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 40 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
- Kosher salt
- 1 cup good mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tarragon or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 3 tablespoons chopped scallions, white and green parts
- 3 tablespoons minced red onion
- 2 tablespoons minced fresh tarragon leaves
- 2 tablespoons minced fresh dill
Instructions
- Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 466 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 713 mg |
| Serving Size | 1 of 6 servings |
| Calories | 466 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 713 mg |
Reviews
this is similar to another French Potato Salad. Add 1 to 1 1/2 C chopped celery & and 1 C diced ham. Double the Tarragon and omit the dill. Cheers
This is the greatest potato salad you will ever make or eat. The flavors are insane. I’ve been making it for years & it’s one of my most requested dishes. It never fails. My advice to those who say “it’s too much dressing” is just to add 3/4 of the dressing & go from there. I’ve always made triple batches so this has never been an issue for me.
I have made this recipe many times. I love the flavors with the deal and the tarragon together. I don’t make a good potato salad but with this recipe it turned out excellent every time.
Sensational! Can’t wait to make this recipe again. Thanks to Ina for sharing this scrumptious recipe.
I love anything I can do in advance, so cooked potatoes and made dressing early in the day; about 40 min before we ate, I rewarmed the potatoes, added dressing and let it sit for 30 min; also didn’t have good dill so used finely chopped dill pickles; this was amazing!
Love it! Tasty and easy to make.
I loved the flavor of this potato salad it’s different it’s fresh and I think it tastes really good warm!
Absolutely delicious! Even my picky nephew loved this potato salad!
This is seriously the best potato salad I’ve ever had. I didn’t change a thing with the recipe.
Best Potato salad I did thus far.