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Warm Potato Salad with Tarragon
Warm baby red potatoes are covered in a creamy dressing and fresh tarragon to make a delightful warm side dish for your summer dining table!
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Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course
Side Dish
Cuisine
American
Servings
6
Calories
152
kcal
Ingredients
1x
2x
3x
10
small
red skinned potatoes
washed & diced
½
cup
fresh tarragon
finely chopped
½
cup
celery
finely diced
⅓
cup
scallions
finely chopped
1
lemon
zested and juiced
2
cloves
garlic
minced
1
Tablespoon
kosher salt
2
Tablespoons
Dijon mustard
⅓
cup
mayonnaise
2
Tablespoons
avocado oil
grapeseed oil, or extra virgin olive oil
Instructions
Bring 8 cups of water to a boil in a large stock pot.
Add diced potatoes to the water and boil until they can be pierced with a fork, about 7-8 minutes.
Meanwhile, in a large mixing bowl, combine remaining ingredients and whisk to incorporate.
Remove potatoes from water and drain well; place potatoes back into the warm pot briefly, to extract excess moisture.
Add potatoes to dressing and toss gently to coat.
Serve immediately, or refrigerate to chill for serving later.
Nutrition
Serving:
1
g
Calories:
152
kcal
Carbohydrates:
5
g
Protein:
1
g
Fat:
14
g
Saturated Fat:
2
g
Cholesterol:
5
mg
Sodium:
1309
mg
Potassium:
204
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
270
IU
Vitamin C:
13.4
mg
Calcium:
65
mg
Iron:
1.6
mg
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