Imagine a potato salad that's not just another side dish, but a flavor explosion that will transport your taste buds straight to the French countryside! This Lemon Tarragon Potato Salad is a game-changing recipe that breaks all the boring potato salad rules. With its bright, citrusy notes and aromatic herb undertones, this dish is about to become your new summer obsession - guaranteed to make your friends and family ask, "What's your secret?"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Begin by washing the baby potatoes thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
- In a large pot, add the halved baby potatoes and cover them with cold water. Add a generous pinch of salt to the water to enhance the flavor of the potatoes.
- Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You can test their doneness by piercing a potato with a fork; it should slide in easily.
- While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the olive oil and lemon juice until well combined. Add the chopped fresh tarragon to the mixture and season with salt and pepper to taste.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. You can also rinse them briefly under cold water to stop the cooking process and cool them down faster.
- When the potatoes are cool enough to handle, transfer them to a large mixing bowl. Pour the lemon-tarragon dressing over the warm potatoes and gently toss them until they are evenly coated.
- Let the potato salad sit for about 10-15 minutes to allow the flavors to meld together. This will enhance the taste of the dressing as it seeps into the potatoes.
- Before serving, taste the salad and adjust the seasoning with additional salt and pepper if needed. You can also garnish with a few extra sprigs of fresh tarragon for presentation.
- Serve the Lemon Tarragon Potato Salad warm or at room temperature. Enjoy this delightful French-inspired dish as a side for grilled meats or as a light lunch on its own.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe as they hold their shape and create a creamy, tender texture.
- Salt your cooking water generously - this is your first chance to build flavor into the potatoes.
- Don't overcook the potatoes! Fork-tender means just soft enough to pierce easily, but not falling apart.
- Dress the potatoes while they're still warm to help them absorb the lemon-tarragon dressing more effectively.
- Let the salad rest for 10-15 minutes before serving to allow the flavors to meld and develop.
- For an extra flavor boost, consider toasting the chopped tarragon briefly in a dry pan before adding to the dressing.
- If you want a more intense herb flavor, you can add some finely chopped tarragon leaves as a garnish just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
