Instead of a heavy dressing made with mayonnaise, this potato salad is dressed with a light and zesty lemon tarragon vinaigrette with caramelized shallots, garlic, and spring onions.
This recipe is based on Jacques Pepin’s French Potato Salad – with a few minor adjustments.
Find more stunning recipes and photos like a Cherry Tomato and Feta Tart here.
PrintLemon and Tarragon Purple Potato Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This vibrant potato salad features a zesty lemon and tarragon vinaigrette with caramelized shallots, offering a refreshing twist on the classic side dish.
Ingredients
- 2 pounds small potatoes, Yukon gold, red skinned, or purple potatoes
- 1/2 cup extra-virgin olive oil
- 1/3 cup chopped shallots
- 6 green onions
- 3 cloves garlic finely chopped
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tablespoons Dijon-style mustard
- 3 tablespoons chopped chives
- 2 tablespoons coarsely chopped fresh tarragon
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
Instructions
- Scrub the potatoes, and put them in a pot big enough to accommodate them in a single layer. Add enough cold water to cover the potatoes by a 1/2 inch, and bring to a boil over high heat. Once the water comes to a rolling boil, reduce the heat to medium/low and simmer until the potatoes are just tender. Check them by piercing a potato with the tip of a sharp knife, you should feel no resistance. Drain the potatoes, and let them cool for a few minutes. If you ‘d like to peel the spuds, now is the time. Since I’m using purple potatoes in this salad, I want to reveal the beautiful colour of the flesh so I’m using a small paring knife to remove the skins If I was making this salad with Yukon Gold or red skinned potatoes, I would omit this step because it’s a bit of a bother.
- Into a small skillet, over medium/high heat, add 2 tablespoons of olive oil. Add the shallots to the hot oil and sauté, stirring constantly for a minute or two. Turn the heat down to medium and continue to sauté the shallots until they begin to brown. Stir in the garlic and green onions, and cook briefly, about a minute, just until fragrant.
- Cut the small potatoes in half, and larger ones into 1/2-inch slices. Put the potatoes into a large bowl. In a small jar with a lid, add the lemon juice, the rest of the olive oil, mustard, and herbs and seasonings, and shake well to combine the ingredients. This is your dressing. Add the warm vegetables from the pan to the potatoes, and pour the dressing over everything. Toss, very gently to evenly distribute the ingredients, be careful not to break up the potatoes in the process.
Notes
For best flavor, use fresh tarragon and freshly squeezed lemon juice. This salad can be served warm or at room temperature, making it perfect for picnics or barbecues. Store leftovers in an airtight container in the refrigerator for up to 2 days. If you prefer a milder onion flavor, use fewer green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
How do I caramelize the shallots for the vinaigrette?
To caramelize the shallots, slice them thinly and cook them in a skillet over medium heat with a bit of oil until they are soft and golden brown, stirring frequently.
Can I use other types of potatoes instead of purple potatoes?
While purple potatoes add a unique color and flavor, you can substitute with Yukon Gold or red potatoes, but the texture and appearance will differ.
What is the best way to mix the lemon tarragon vinaigrette with the potatoes?
Toss the warm, cooked potatoes gently with the vinaigrette to ensure they absorb the flavors without breaking apart.
