Recipe courtesy of Laura Calder

Tarragon Potato Salad

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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4 pounds/2 kg Yukon gold or Charlotte potatoes

Salt and freshly ground pepper

1/2 cup/125 ml white wine

2 pink shallots, sliced into very thin rings

2 tablespoons red wine vinegar

A couple of handfuls torn fresh tarragon leaves and chives

2 teaspoons Dijon mustard

1/4 cup/60 ml grapeseed or olive oil


  1. Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
  2. While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.
  3. Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.
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