Tarragon and Chive Potato Salad
If you're looking for a potato salad that will please even the pickiest of eaters, then this tarragon and chive potato salad is the one for you. With its bright, herbaceous flavor and creamy, tangy dressing, this salad is sure to be a hit at any gathering. Plus, it's easy to make and can be tailored to your own taste preferences.
Potato salad is a classic summer dish that can be made in endless variations. This particular recipe is inspired by the flavors of Provence, France, where tarragon and chives are commonly used in cooking. The result is a potato salad that is both refreshing and flavorful, with a delicate herbiness that will complement any grilled or roasted meats or fish.
Tarragon and Chive Potato Salad Tarragon and Chive Potato Salad Tarragon and Chive Potato Salad Tarragon and Chive Potato Salad
Prep time: 15 | Cook time: 15 | Serves: 4
  • 2 lbs small, new potatoes
  • ½ cup chopped fresh tarragon
  • ½ cup chopped fresh chives
  • 1 small red onion, finely diced
  • 1 celery stalk, finely diced
  • 1 cup mayonnaise
  • ¼ cup white vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  1. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
  2. Drain potatoes and let cool slightly.
  3. In a large bowl, combine potatoes, tarragon, chives, red onion, celery, mayonnaise, vinegar, mustard, salt, and pepper.
  4. Stir gently to combine.
  5. Cover and refrigerate for at least 2 hours before serving.
Why It Works
  • The combination of tarragon and chives gives this potato salad a bright, herbaceous flavor that is both refreshing and flavorful.
  • The creamy, tangy dressing is made with mayonnaise, white vinegar, and Dijon mustard, and it provides the perfect balance of richness and acidity.
  • The small, new potatoes are cooked until they are tender but still hold their shape, and they provide a nice contrast to the creamy dressing.