Picnic Tarragon Yogurt Potato Salad
Elevate your picnic game with this Picnic Tarragon Yogurt Potato Salad—an irresistible twist on the classic side dish! Featuring tender Baby Yukon Gold potatoes coated in a creamy dressing made with tangy Greek yogurt, a touch of mayonnaise, and the delicate, herbal flavor of fresh tarragon, this salad is as refreshing as it is satisfying. Finished with bright notes of lemon zest and juice, a hint of Dijon mustard, and crunchy diced celery, this dish strikes the perfect balance of flavors and textures. It’s easy to make ahead and ideal for outdoor gatherings, as it pairs beautifully with grilled meats, sandwiches, or light vegetarian mains. With a prep time of just 15 minutes and ingredients that highlight simplicity and freshness, this chilled potato salad is destined to be the star of your next barbecue or potluck.
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Recipe Information
Ingredients
- 2 pounds Baby Yukon Gold potatoes
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 2 tablespoons Mayonnaise
- 2 tablespoons Fresh tarragon, finely chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Dijon mustard
- 2 stalks Celery, finely diced
- 1 small Red onion, finely diced
- 2 tablespoons Fresh chives, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Rinse and scrub the baby Yukon Gold potatoes clean. Cut any larger potatoes in half so that all pieces are of similar size for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine the Greek yogurt, mayonnaise, chopped tarragon, lemon juice, lemon zest, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and well mixed.
Once the potatoes are cooked, drain them in a colander and let them cool slightly until they are warm but no longer hot.
Cut the potatoes into bite-sized pieces, if not already done, and add them to the bowl with the dressing.
Add the diced celery, red onion, and chopped chives to the bowl. Gently toss to coat everything evenly in the dressing.
Taste and adjust seasoning as needed with additional salt, pepper, or lemon juice.
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to chill and allow the flavors to meld.
Before serving, give the potato salad a gentle stir to redistribute the dressing. Serve cold as a side dish for picnics, barbecues, or any casual gathering.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 20.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4691 mg | 100% | |
*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.
