Red Potato Salad with Dill and Tarragon

So the weather here is not exactly cooperating. I’m not going to complain. I’m not going to complain that it just keeps raining or that it’s so dark outside that the Cullen’s could easily walk around without a care in the world. No, I’m not going to complain. There is nothing I can do about it. As much as I would like, I cannot control the weather. I can however, make my favorite summer time BBQ foods indoors and pretend that it’s summer outside. And that is exactly what I did this week with this potato salad. A little different then traditional potato salad with flavors of tarragon, Dijon mustard, dill and sherry vinegar it’s quite refreshing.

I decided to use red potatoes for this recipe. I know that traditional potato salad uses russet potatoes but I find them a bit more starchy then red potatoes. I think red potatoes make for a much lighter potato salad. Which during hot summer days, if we ever get them, is a nice change of pace.

Red Potato Salad with Dill and Tarragon Recipe

Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1 1/2 pounds red potatoes, skin on, diced into 1 inch cubes
  • 1/4 cup mayonnaise
  • 1 teaspoon dried dill
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon dijon mustard
  • 2 teaspoons sherry vinegar
  • 3 green onions diced

Instructions

1

Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. Allow to cool.

2

While potatoes are cooking whisk together remaining ingredients. Stir in cooled potatoes. Cover and refrigerate for at least 1 hour. Serve.

Notes

Enjoy!

Leave a Comment

  • Reply
    Angela
    April 1, 2017 at 2:59 pm

    I made this one today but took out the mustard, so amazing!

  • Reply
    Kelsey Sunstrum
    March 27, 2014 at 7:48 am

    I’m only a recent convert to the potato salad movement, and it’s solely because of a red potato salad I had at a BBQ last summer. I’m putting together a post for my lifestyle blog, Kelsey Says, on salads you actually want to eat. I’d love to include this recipe, and this photo. I would credit you, and link back to the site, of course. If you have any problem with this, please let me know.

    Thanks, and enjoy your day!

  • Reply
    Sophia
    June 22, 2010 at 1:57 pm

    Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Perfect Potato Salad Contest! It looks delicious!

  • Reply
    CFB
    June 8, 2010 at 7:52 pm

    This looks like a tasty potato salad recipe, and your photo is quite nice (nice lighting). Please consider submitting some of your work to FoodGazing.com. FoodGazing.com was launched just a few weeks ago and we are looking for exceptional food photos and recipes. Thanks!

  • Reply
    My Man's Belly
    June 8, 2010 at 9:43 am

    I love your lightened up version of potato salad.

  • Reply
    Deseree
    June 7, 2010 at 6:30 pm

    You’re right Jen….it could be worse I suppose. I would much rather it be 60 and cloudy than 110 :)

  • Reply
    Jenn's Food Journey
    June 4, 2010 at 6:59 pm

    This looks great! I love using tarragon. Can’t wait to try this one! By the way, if it helps, it could always be worse, it’s going to be 110 tomorrow (Arizona). We won’t see much of a break from that until…well… October :) See, it can always be worse!!

  • Reply
    peachkins
    June 4, 2010 at 3:51 pm

    I love Potato Slaad but I’ve never tried tarragon in it..

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