Description
Ina Garten’s tarragon potato salad brings French countryside elegance to classic American picnic fare. Fresh herbs and creamy dressing create a sophisticated side dish that delights palates with its subtle, herbaceous charm.
Ingredients
Scale
Potatoes:
- 2 lb (907 g) medium Yukon Gold potatoes
Herbs:
- 2 tablespoons minced fresh tarragon leaves
- 2 tablespoons minced fresh dill
- 3 tablespoons chopped scallions, white and green parts
Seasoning and Dressing:
- 1 cup (240 ml) good mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tarragon or white wine vinegar
- 3 tablespoons minced red onion
- Kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the potatoes by placing them in a large pot, covering with cold water, and adding 15 grams () of salt. Bring the water to a rolling boil, then reduce heat to maintain a gentle simmer for 15-30 minutes, depending on potato size.
- Test potato doneness by inserting a sharp knife – it should glide through easily without resistance. Once cooked, drain the potatoes in a colander.
- Cover the drained potatoes with a clean kitchen towel and let them steam for 10 minutes, allowing excess moisture to evaporate and creating a fluffy texture.
- When cool enough to handle, carefully peel the potatoes and slice them into uniform 1.25-centimeter (1/2-inch) thick rounds. Transfer the slices to a spacious mixing bowl.
- Create the creamy dressing by whisking together 240 milliliters () of mayonnaise, 30 milliliters () of fresh lemon juice, 30 milliliters () of vinegar, 10 grams () of kosher salt, and 5 grams () of freshly ground black pepper in a separate small bowl.
- While the potatoes are still warm, gently pour the prepared dressing over them, carefully folding to ensure even coating without breaking the potato slices.
- Enhance the salad by incorporating 45 grams () of finely chopped scallions, 45 grams () of minced red onion, 30 grams () of fresh tarragon, and 30 grams () of fresh dill. Toss delicately to distribute herbs evenly.
- Allow the potato salad to rest at room temperature for a minimum of 30 minutes, enabling the flavors to meld and intensify.
- Perform a final taste check, adjusting seasoning with additional salt if necessary. Serve at room temperature for optimal flavor and texture.
Notes
- Let flavors develop by resting the potato salad for at least 30 minutes before serving, allowing each ingredient to blend harmoniously.
- Mince herbs like tarragon, dill, and scallions super finely to ensure an even distribution of fresh, aromatic notes throughout the creamy mixture.
- Steam potatoes gently after draining by covering them with a kitchen towel, creating incredibly soft and fluffy interiors without risking mushy texture.
- Coat warm potatoes immediately with dressing to help them absorb maximum flavor, transforming a simple side into a delectable experience.
- Select Yukon Gold potatoes specifically for their waxy, creamy consistency that holds shape perfectly and prevents the salad from becoming a mushy mess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 358 kcal
- Sugar: Data not specified
- Sodium: 1,322mg
- Fat: 20.5g
- Saturated Fat: 3.57g
- Carbohydrates: 27.92g
- Fiber: 3.2g
- Protein: 6.7g
- Cholesterol: 170mg