This bright and Creamy Tarragon Potato Salad is made with crème fraîche, fresh herbs, and a touch of dijon mustard for tanginess. It’s not only simple to make, but perfect for spring and summer.
Spring is just around the corner, and it only felt right to make a potato salad to add to this year’s seasonal menu. This Creamy Tarragon Potato Salad is full of bright flavors and a distinct bite from the chopped shallots. On its own, the dressing tastes overly salty, but once you add the potatoes and they soak up all those flavors, everything completely balances out and tastes perfect!
We like to serve the potatoes over a bed of arugula for a pop of color and top them with more fresh herbs. If you’re not sure what to pair them with, they taste great alongside roasted or grilled chicken and even barbecue brisket.
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Baby Potatoes: Feel free to use a medley with pink and purple baby potatoes.
- Arugula: This is optional for plating, and it doesn’t hurt to add some leafy greens to this dish.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Boil the potatoes. Slice the potatoes into ¼-inch rings and cover them with 2 inches of water. Generously salt the water and boil until fork tender. Once done, drain and let cool for 10 minutes.
2. Make the tarragon dressing. Add the sauce ingredients to a large bowl and mix to combine.
3. Coat the potatoes and let them rest. Add the potatoes to the creamy sauce and gently toss to coat. Let the potatoes rest at room temperature for 1 hour to allow the flavors to meld.
4. Plate the potatoes. Give them a toss to make sure everything is well coated then serve them over a bed of arugula (optional) and garnish with more herbs.
If you made this Creamy Tarragon Potato Salad recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Creamy Tarragon Potato Salad
Ingredients
- 1 ½ lbs (680 g) baby potatoes washed
- ¼ cup (60 g) crème fraîche
- 2 tbsp mayo
- 2 tsp dijon mustard
- 2 tbsp chopped fresh tarragon plus more for garnish
- 1 tbsp chopped fresh dill plus more for garnish
- 1 medium shallot finely chopped
- ½ tsp fine sea salt plus more for boiling
- ¼ tsp ground black pepper
- Arugula optional for serving
Instructions
- Slice the potatoes into ¼-inch (0.6 cm) thick rounds then add them to a medium to large pot and cover with 2 inches (5 cm) of water. Generously salt the water and bring to a boil over high heat.
- Continue boiling for 8-10 minutes until the potatoes are fork tender.
- Meanwhile, make the dressing by adding the crème fraîche, mayo, dijon mustard, tarragon, dill, shallot, salt, and pepper to a large bowl. Mix to combine.
- Drain the potatoes into a colander and let them sit for 10 minutes to cool slightly.
- Add the warm potatoes to the dressing and use a spoon to gently toss them until they're well coated. Be careful not to break the potatoes.
- Let the potato salad rest at room temperature for 1 hour to let the flavors meld. Don't put them in the fridge as the sauce will not be creamy when cold.
- Toss just before serving to ensure everything is still well coated then serve on a bed of arugula (optional). Top with more fresh herbs and enjoy!
Notes
- Storing Leftovers: Store in an airtight container and keep in the fridge for up to 3 days. Just note that the texture will have changed and won’t be as creamy. Still delicious though!
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