Tarragon-lemon Potato Salad Recipe

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Tarragon-Lemon Potato Salad



Detroit Free Press

☆☆☆☆☆ 0 votes
25 Min
15 Min
Stove Top


1/2 c
celery, minced or thinly sliced
2 lb
new potatoes, red potatoes or yukons (baking potatoes not recommended)
1/3 c
fresh italian parsley, minced
1/2 c
sour cream or creme fraiche
2 clove
garlic, peeled and minced
1 tsp
grated lemon zest + more for garnish
1 tsp
fresh lemon juice, to taste
2 Tbsp
dill pickle relish
1 Tbsp
fresh tarragon, minced
salt, to taste
fresh cracked pepper, to taste


1Place the potatoes in a large pot and add enough cold water to cover them. Cover the pot with a lid and bring to a boil. Cook until the potatoes are just this side of done, about 15 minutes.
2Drain and let cool until you can handle them. When cool, cut the potatoes into quarters or halves, depending on the size of the potatoes.
3In a large bowl, toss together the potatoes, celery and parsley. In a small bowl, stir together the sour cream, garlic, lemon zest, lemon juice, dill pickle relish, tarragon, salt and black pepper. Pour the dressing over the potatoes and toss to coat. Cover and refrigerate for several hours or overnight.

Taste test and adjust seasoning right before serving.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Mediterranean
Dietary Needs: Vegetarian