Warm Potato Salad With Tarragon
Updated June 18, 2025
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6medium size red-skinned potatoes
- ⅓cup olive oil
- ¼cup wine vinegar
- 1teaspoon tarragon (fresh or dried)
- ½teaspoon hot mustard
- 3scallions, chopped
- ½cup parsley
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
418 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 7 grams protein; 866 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Boil potatoes in salted water until cooked but firm. When cool enough to handle, slice into pieces about ⅓ inch thick. Place in warm serving bowl.
- Step 2
In saucepan, combine olive oil, vinegar, tarragon, mustard, scallions, parsley, salt and pepper over medium-low heat. When it is warm - don't let it boil - pour over potatoes and toss gently. Adjust seasoning to taste.
- This recipe can easily be multiplied proportionately.
Private Notes
Comments
Don't just think of this as summer picnic fare! I was making roasted salmon and roasted asparagus and wanted something that was a little sauce-y. Perfect choice. Company adored it. I'd change the ratio of vinegar to olive oil (less vinegar) & don't think you can go wrong with any favorite mustardy vinaigrette. Next time I'd add the parsley last, as I tossed the potatoes so it's bright green & hasn't been heated. A new favorite side, for sure.
Advertisement