Name: Ina Garten Tarragon Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 6 min
Ingredients: 2 lb medium Yukon Gold potatoes (6 to 8 potatoes); Kosher salt; 1 c good mayonnaise; 2 tbsp freshly squeezed lemon juice; 2 tbsp tarragon or white wine vinegar; 1 tsp freshly ground black pepper; 3 tbsp chopped scallions, white and green parts; 3 tbsp minced red onion; 2 tbsp minced fresh tarragon leaves; 2 tbsp minced fresh dill

This delicious Tarragon Potato Salad, inspired by Ina Garten, is a quick and easy side dish perfect for any meal. With creamy mayonnaise, fresh herbs, and a zesty tang, it’s both light and flavorful. Simple to make with everyday ingredients, this dish is perfect for summer barbecues or cozy family dinners alike!

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Recipe Ingredients:

2 lb medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 c good mayonnaise
2 tbsp freshly squeezed lemon juice
2 tbsp tarragon or white wine vinegar
1 tsp freshly ground black pepper
3 tbsp chopped scallions, white and green parts
3 tbsp minced red onion
2 tbsp minced fresh tarragon leaves
2 tbsp minced fresh dill

How To Make Tarragon Potato Salad?

Cook the Potatoes: Place the potatoes in a pot with enough water to cover them. Add 15g / 1 tbsp of salt, bring to a boil, and simmer for 15–30 minutes, depending on their size, until tender when pierced with a knife.
Steam the Potatoes: Drain the potatoes in a colander, then cover with a kitchen towel to steam for 10 minutes. This helps them stay fluffy.
Peel and Slice the Potatoes: Once the potatoes are cool enough to handle, peel them and slice into 1.25cm / ½-inch thick rounds. Transfer them to a large mixing bowl.
Make the Dressing: In a small bowl, whisk together 240ml / 1 cup of mayonnaise, 30ml / 2 tbsp of lemon juice, 30ml / 2 tbsp of vinegar, 10g / 2 tsp of kosher salt, and 5g / 1 tsp of black pepper.
Combine While Warm: Pour the dressing over the warm potatoes and gently toss until evenly coated.
Add Fresh Herbs and Veg: Add 45g / 3 tbsp of chopped scallions, 45g / 3 tbsp of minced red onion, 30g / 2 tbsp of minced fresh tarragon, and 30g / 2 tbsp of minced fresh dill. Toss gently to combine.
Let the Flavors Develop: Allow the potato salad to sit for at least 30 minutes at room temperature for the flavors to meld beautifully.
Taste and Serve: Sprinkle with extra salt if needed, and serve at room temperature.

Recipe Tips:

Use Waxy Potatoes for the Best Texture: Yukon Gold potatoes hold their shape well and stay creamy, making them ideal for this salad. Avoid starchy potatoes like Russets, which can fall apart.
Dress the Potatoes While Warm: Pour the dressing over the warm potatoes so they absorb all the flavors, creating a more flavorful dish.
Steam the Potatoes After Draining: Covering the cooked potatoes with a kitchen towel lets them steam, making them soft and fluffy inside without overcooking.
Chop Herbs Finely for Even Flavor: Mince the tarragon, dill, and scallions finely so the fresh herbs blend smoothly with the creamy dressing.
Let the Salad Rest Before Serving: Allow the salad to sit for at least 30 minutes for the flavors to meld beautifully—this step makes all the difference!

How To Store Leftovers?

Let the leftover Tarragon Potato Salad cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 days. Serve it chilled or at room temperature.

Nutrition Facts

Calories: 358 kcal
Total Fat: 20.5g
Saturated Fat: 3.57g
Cholesterol: 170mg
Sodium: 1,322mg
Potassium: 635mg
Total Carbohydrate: 27.92g
Dietary Fiber: 3.2g
Sugars: Data not specified
Protein: 6.7g

Check out More Recipes:

Ina Garten Tarragon Potato Salad

Author: Hamdi Saidani Cooking Method:Broiling Cuisine:American Courses:Side Recipe Keys: I Ina Garten Tarragon Potato Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings: 6 minutesCalories:358 kcal

Description

Ingredients

2 lb medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 c good mayonnaise
2 tbsp freshly squeezed lemon juice
2 tbsp tarragon or white wine vinegar
1 tsp freshly ground black pepper
3 tbsp chopped scallions, white and green parts
3 tbsp minced red onion
2 tbsp minced fresh tarragon leaves
2 tbsp minced fresh dill

Instructions

Cook the Potatoes: Place the potatoes in a pot with enough water to cover them. Add 15g / 1 tbsp of salt, bring to a boil, and simmer for 15–30 minutes, depending on their size, until tender when pierced with a knife.
Steam the Potatoes: Drain the potatoes in a colander, then cover with a kitchen towel to steam for 10 minutes. This helps them stay fluffy.
Peel and Slice the Potatoes: Once the potatoes are cool enough to handle, peel them and slice into 1.25cm / ½-inch thick rounds. Transfer them to a large mixing bowl.
Make the Dressing: In a small bowl, whisk together 240ml / 1 cup of mayonnaise, 30ml / 2 tbsp of lemon juice, 30ml / 2 tbsp of vinegar, 10g / 2 tsp of kosher salt, and 5g / 1 tsp of black pepper.
Combine While Warm: Pour the dressing over the warm potatoes and gently toss until evenly coated.
Add Fresh Herbs and Veg: Add 45g / 3 tbsp of chopped scallions, 45g / 3 tbsp of minced red onion, 30g / 2 tbsp of minced fresh tarragon, and 30g / 2 tbsp of minced fresh dill. Toss gently to combine.
Let the Flavors Develop: Allow the potato salad to sit for at least 30 minutes at room temperature for the flavors to meld beautifully.
Taste and Serve: Sprinkle with extra salt if needed, and serve at room temperature.

Notes

Use Waxy Potatoes for the Best Texture: Yukon Gold potatoes hold their shape well and stay creamy, making them ideal for this salad. Avoid starchy potatoes like Russets, which can fall apart.
Dress the Potatoes While Warm: Pour the dressing over the warm potatoes so they absorb all the flavors, creating a more flavorful dish.
Steam the Potatoes After Draining: Covering the cooked potatoes with a kitchen towel lets them steam, making them soft and fluffy inside without overcooking.
Chop Herbs Finely for Even Flavor: Mince the tarragon, dill, and scallions finely so the fresh herbs blend smoothly with the creamy dressing.
Let the Salad Rest Before Serving: Allow the salad to sit for at least 30 minutes for the flavors to meld beautifully—this step makes all the difference!

Keywords:Ina Garten Tarragon Potato Salad