Egg and Potato Salad with Tarragon and Walnuts on Romaine Cos
Elevate your classic potato salad with this Egg and Potato Salad with Tarragon and Walnuts on Romaine Cos—a fresh, sophisticated dish that perfectly balances creamy, tangy, and nutty flavors. Tender baby potatoes, perfectly boiled eggs, and a luscious dressing made with mayonnaise, Greek yogurt, Dijon mustard, and a bright splash of lemon juice come together in this easy, wholesome recipe. Freshly chopped tarragon adds an elegant herbal note, while toasted walnuts bring a satisfying crunch. Served over crisp romaine lettuce leaves, this salad becomes a stunning centerpiece that's perfect for brunch, lunch, or any light meal. Ready in just 35 minutes, this dish is not only quick and easy but also packed with texture and vibrant flavor to impress your family and guests alike.
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Recipe Information
Ingredients
- 500 g Baby potatoes
- 4 pcs Large eggs
- 4 tbsp Mayonnaise
- 2 tbsp Greek yogurt
- 2 tbsp Fresh tarragon leaves (chopped)
- 50 g Walnuts (roughly chopped)
- 1 tsp Dijon mustard
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 6 pcs Romaine lettuce leaves (large)
Instructions
Fill a medium-sized pot with water and add a pinch of salt. Bring to a boil.
Wash the baby potatoes thoroughly and cut any large ones into halves. Add the potatoes to the boiling water and cook for 10-12 minutes, or until fork-tender. Drain and set aside to cool slightly.
In a separate small pot, place the eggs and cover them with water. Bring to a gentle boil and cook for 9 minutes. Once cooked, place the eggs in a bowl of ice water to cool, then peel and roughly chop them.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, chopped tarragon, salt, and black pepper to form a creamy dressing.
Add the cooled potatoes and chopped eggs to the dressing. Gently fold everything together until the potatoes and eggs are coated evenly.
Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, or until slightly golden and fragrant. Let them cool for a few minutes, then mix them into the salad.
Arrange the romaine lettuce leaves on a serving platter or individual plates. Spoon the egg and potato salad onto the leaves, dividing it evenly.
Garnish with additional tarragon leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 9.6 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 342 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
