Old-Fashioned Potato Salad With Lemon and Tarragon

Name: Old-Fashioned Potato Salad With Lemon and Tarragon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: ▢ 1/2 cup shallot, thinly sliced; ▢ 2 tablespoons white wine vinegar; ▢ 24 ounces baby Yukon Gold potatoes, halved or quartered if large; ▢ 2 1/2 teaspoons Kosher salt, divided; ▢ 1 tablespoon lemon juice, fresh; ▢ 1 teaspoon Dijon mustard; ▢ 1/4 teaspoon black pepper; ▢ 2 tablespoons olive oil; ▢ 1 stalk celery, thinly sliced; ▢ 1 tablespoon tarragon, fresh chopped; more for garnishing

by Jenny DeRemer

6 servings

35 min

Apr 08, 2025

Old-Fashioned Potato Salad with Lemon and Tarragon skips the mayo for a tangy vinegar dressing, featuring baby Yukon Gold potatoes, celery, shallots, and a touch of lemon and tarragon. It’s a light, herb-packed side that’s perfect for BBQs and picnics, offering all the flavor without the heaviness!

You’ll also want to bookmark these recipes for Buttermilk Fried Chicken and Oven Roasted Pork Tenderloin for pairing alongside this tangy potato salad!

A bowl of potato salad with sliced potatoes onions and herbs is on a marble surface adorned with a gold fork White flowers and colorful blossoms surround the bowl adding a decorative touch

Ingredients for a salad are arranged on a white surface including olive oil lemon juice Dijon mustard fresh tarragon salt black pepper halved baby potatoes white wine vinegar sliced shallots and sliced celery each labeled

Here’s a quick peek at the key ingredients for this herby, tangy potato salad that’s sure to become your new favorite summer side.

Baby Yukon Gold potatoes: These beauties have a buttery texture that holds up perfectly without getting mushy, and no need to peel.
Shallots: Quick-pickling them in white wine vinegar adds a bright, zesty note.
Celery: Adds that satisfying crunch that every good potato salad needs.
Lemon and tarragon: These two bring the light, herbal flavors that make this salad sing.
Olive oil and Dijon mustard: They create the perfect dressing that coats the potatoes just right without weighing them down.

See the recipe card for full ingredient details and quantities.

Variations

If you’re craving that pickle element, finely chopped cornichons would be a great choice, as dill pickles or sweet pickle relish aren’t quite the right fit for this recipe.
Hard-boiled eggs are often found in classic potato salads, and they pair beautifully with the lemon and tarragon, enhancing the flavors without overshadowing them.
This recipe is naturally gluten-free! Just ensure any mustard used is GF.
If tarragon isn’t your thing, fresh dill or parsley can easily take its place.

Old-Fashioned Potato Salad With Lemon and Tarragon

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Recipe details

Yield 6 servings
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

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Ingredients

▢ 1/2 cup shallot, thinly sliced
▢ 2 tablespoons white wine vinegar
▢ 24 ounces baby Yukon Gold potatoes, halved or quartered if large
▢ 2 1/2 teaspoons Kosher salt, divided
▢ 1 tablespoon lemon juice, fresh
▢ 1 teaspoon Dijon mustard
▢ 1/4 teaspoon black pepper
▢ 2 tablespoons olive oil
▢ 1 stalk celery, thinly sliced
▢ 1 tablespoon tarragon, fresh chopped; more for garnishing

Instructions

To quick-pickle the shallots, combine them with the vinegar in a small bowl and set them aside to soak for a few minutes.1/2 cup shallot, 2 tablespoons white wine vinegar
Add the potatoes and 2 teaspoons of salt to a large saucepan, then cover them with 10 cups of cold water. Bring to a boil over medium-high heat, then lower the heat to medium. Let the potatoes cook, undisturbed, until they are fork-tender, about 12 to 15 minutes. Drain the potatoes and transfer them to a large bowl.24 ounces baby Yukon Gold potatoes, 2 1/2 teaspoons Kosher salt
Using a slotted spoon, carefully lift the shallots out of the vinegar and add them to the bowl with the potatoes. Set the vinegar aside in the small bowl for later use. Leave the potatoes intact, or for more texture in the finished salad, use a potato masher to mash about 1/3 of the potatoes right in the bowl.
To the reserved white wine vinegar, add lemon juice, Dijon mustard, pepper, and the remaining ½ teaspoon of salt. Whisk until well combined, then slowly whisk in the oil until the dressing is smooth and emulsified.2 1/2 teaspoons Kosher salt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon black pepper, 2 tablespoons olive oil
Pour the lemon-vinegar dressing over the potatoes, then add the celery and tarragon. Gently toss everything together to coat. Serve right away, or cover and refrigerate for up to 12 hours. Before serving, garnish with extra tarragon leaves for a fresh touch.1 stalk celery, 1 tablespoon tarragon

Tips

Note – I have made this salad ahead for parties, using a double-batch of dressing; half when assembling and the remainder stirred in just before serving. If you enjoy a creamier salad, you can certainly employ this tactic!
Store leftovers in an airtight container in the fridge for up to 2 days. This potato salad doesn’t freeze well due to the texture of the potatoes.

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