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Dill & Tarragon Potato Salad

Servings 6


  • 2 lbs Yukon Gold Potatoes (6 to 8 potatoes)
  • Kosher salt
  • 1 cup good mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons tarragon or white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons chopped scallions
  • 3 tablespoons chopped red onion
  • 2 tablespoons minced fresh tarragon leaves
  • 2 tablespoons minced fresh dill


  • Cover the potatoes with water in a pot and bring to a boil. Simmer for 15 - 30 minutes, until tender when pierced with a fork. Place in a colander to drain, and cover with a towel to steam for 10 minutes. When the potatoes are just cool enough to handle, peel and cut into 1/2 inch chunks. Place the potatoes in a mixing bowl.
  • While cooking the potatoes, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. Combine the dressing with the warm potatoes and mix well. Add the scallions, red onion, tarragon, and dill and mix to combine.
  • Allow the salad to sit for at least 30 minutes before serving so the flavors can blend. Garnish with a bit of tarragon and dill and serve at room temperature.