Description
This tarragon potato salad combines the creamy goodness of crème fraîche with fresh herbs for a delightful, easy-to-make side dish. Perfect for picnics or barbecues!
Ingredients
Scale
- 1 ½ lbs (680 g) baby potatoes washed
- ¼ cup (60 g) crème fraîche
- 2 tbsp mayo
- 2 tsp dijon mustard
- 2 tbsp chopped fresh tarragon plus more for garnish
- 1 tbsp chopped fresh dill plus more for garnish
- 1 medium shallot finely chopped
- ½ tsp fine sea salt plus more for boiling
- ¼ tsp ground black pepper
- arugula optional for serving
Instructions
- Slice the potatoes into ¼-inch thick rounds.
- Add the sliced potatoes to a medium to large pot, covering with 2 inches of water and generously salting it.
- Bring the water to a boil over high heat.
- Boil the potatoes for 8-10 minutes until fork tender.
- While the potatoes cook, prepare the dressing by mixing crème fraîche, mayo, dijon mustard, tarragon, dill, shallot, salt, and pepper in a large bowl.
- Drain the potatoes and let them cool slightly in a colander for 10 minutes.
- Transfer the warm potatoes to the dressing, tossing gently to coat them without breaking.
- Let the salad sit at room temperature for 1 hour to meld flavors, avoiding refrigeration to keep it creamy.
- Before serving, toss again and serve on arugula, garnished with more herbs.
Notes
Ensure the potatoes are still warm when adding to the dressing for the best flavor absorption.
For a creamier texture, mix the dressing thoroughly before adding the potatoes.
Serve immediately after tossing to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg