Tarragon Potato Salad

Tarragon Potato Salad


  • 2 lbs small red potatoes, halved or quartered
  • Salt
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon black pepper
  • 2 stalks celery, thinly sliced
  • 1/2 red onion, diced
  • 2 hard-boiled eggs, chopped



  1. Place the halved or quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
  2. Bring the water to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and let them cool to room temperature.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, tarragon, Dijon mustard, white wine vinegar, honey, salt, and pepper.
  4. In a large bowl, combine the cooled potatoes, sliced celery, diced red onion, and chopped hard-boiled eggs.z
  5. Pour the dressing over the potato mixture and toss gently to coat.
  6. Serve the tarragon potato salad chilled or at room temperature.

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