Creamy Tarragon Potato Salad
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.
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!
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Sodium: 254mg | Fiber: 3g | Sugar: 2g
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