Mar 6, 2007
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Potato Salad with Tarragon and Shallots

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Potato Salad with Tarragon and Shallots Credit: James Baigrie

SERVES 6 – 8

The addition of tarragon and shallots to this beloved summer staple makes it even tastier.

2 lbs. fingerling potatoes, halved
3 tbsp. vinegar
1 shallot, peeled and minced
3 tbsp. fresh tarragon, chopped
Salt and freshly ground pepper
3–4 tbsp. mayonnaise

1. Boil fingerling potatoes in a large pot of salted water over high heat until tender, 10–20 minutes. Drain. Transfer to a bowl.

2. Add vinegar, shallots, tarragon, and salt and freshly ground black pepper to taste. Mix gently, let cool, then mix in mayonnaise.

Potato Salad with Tarragon and Shallots

This article was first published in Saveur in Issue #52

Ratings & Reviews (4)

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This was my first time using fingerlings and we really liked this recipe. Make sure to use fresh tarragon because it really makes such a difference.
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This was my first time using fingerlings and we really liked this recipe. Make sure to use fresh tarragon because it really makes such a difference.
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Frozen tarragon works too, but is a far cry from the fresh. I indulged a finely sliced habanero and a tiny spark of garlic! Exquisite!
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The green in the photo looks, suspiciously, like chives - not tarragon. Is it?
Potato Salad with Tarragon and Shallots 5 5 4 4

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