Tarragon Potato Salad

Name: Tarragon Potato Salad
Total time: 25 min
Yield: 2 servings
Cuisine: french
Ingredients: 12 ounces tiny new potatoes; 1 sprig fresh dill to yield 1 tablespoon chopped; 1 sprig fresh parsley to yield 1 tablespoon chopped; 2 teaspoons chopped capers; 3 tablespoons low-fat sour cream; 2 tablespoons nonfat yogurt; 2 teaspoons tarragon vinegar; Few dashes cayenne pepper; Dash salt; Freshly ground black pepper

By Marian Burros

Updated June 22, 2023

Total Time: 25 minutes
Rating: 4(16)
Comments: Read comments

Featured in: A Clean-Living but Not Dull Potato Salad

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

12ounces tiny new potatoes
1sprig fresh dill to yield 1 tablespoon chopped
1sprig fresh parsley to yield 1 tablespoon chopped
2teaspoons chopped capers
3tablespoons low-fat sour cream
2tablespoons nonfat yogurt
2teaspoons tarragon vinegar
Few dashes cayenne pepper
Dash salt
Freshly ground black pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
Step 2
Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
Step 3
When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.