Summertime is upon us, and it’s time for bar-b-ques, holidays, and other social gatherings. With the weather heating up, it’s hard to keep a cream-based potato salad cool enough so that it doesn’t spoil. With this recipe, the use of champagne or white wine vinegar allows for easier transport, and it also offers peace of mind if you aren’t sure what the refrigeration situation will be when you arrive.

A day at the beach with a cooler in tow? This salad will be a perfect choice, all while getting a delicious recipe. Plus, it’s a lighter option than most potato salads so that you can eat it guilt-free! 

Summer Tarragon Potato Salad Recipe

Ingredients:

• 1.5 lbs tiny red and/or yellow new potatoes, either halved or quartered
• 1/2 cup fresh shelled or frozen peas
• 2 tbsp. champagne vinegar or white wine vinegar
• 2 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. chopped fresh tarragon
• 1 cup baby arugula, torn
• 1 stalk celery, thinly sliced
• 2 hard-boiled eggs, peeled and chopped
• 1 shallot, thinly sliced

Directions:

1. Place a steamer basket in a 4-6 quart pot. 
2. Add water to just below the basket. Bring water to boiling and place potatoes in the steamer basket.
3. Cover and steam for 15 minutes or until potatoes are tender, adding the peas for the last 3 minutes.
4. Spread the potatoes and peas on a rimmed baking sheet and cool.
5. For the dressing: In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil until combined. Stir in the tarragon.
6. In a large bowl, combine the peas, potatoes, arugula, celery, eggs, and shallot. 
7. Add the dressing, and toss to combine.
8. If desired, garnish with additional tarragon. 

Makes six servings (3/4 cups each). 

When you get an invitation to a backyard bar-b-que or pool party, consider making this tasty tarragon potato salad to take along. It’s relatively easy to execute, and it doesn’t take more than half an hour to make. Plus, you can adjust it to suit your needs by adding or removing ingredients. Whatever you decide to do with it, have fun and enjoy your summer! 

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Yield: 8

Summer Tarragon Potato Salad

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This delicious tarragon potato salad recipe is light and fresh and the perfect addition to any event!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1.5 lbs tiny red and/or yellow new potatoes, either halved or quartered
• 1/2 cup fresh shelled or frozen peas
• 2 tbsp. champagne vinegar or white wine vinegar
• 2 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. chopped fresh tarragon
• 1 cup baby arugula, torn
• 1 stalk celery, thinly sliced
• 2 hard-boiled eggs, peeled and chopped
• 1 shallot, thinly sliced

Instructions

Place a steamer basket in a 4-6 quart pot. 

Add water to just below the basket. Bring water to boiling and place potatoes in the steamer basket.

Cover and steam for 15 minutes or until potatoes are tender, adding the peas for the last 3 minutes.

Spread the potatoes and peas on a rimmed baking sheet and cool.

For the dressing: In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil until combined. Stir in the tarragon.

In a large bowl, combine the peas, potatoes, arugula, celery, eggs, and shallot. 

Add the dressing, and toss to combine.

If desired, garnish with additional tarragon. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 213mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 4g

This nutrition is our best estimation and may not be accurate.