This creamy Southern potato salad recipe satisfies purists while offering a fresh flavor update with tarragon and green onions, making it a perfect picnic side dish that resists wilting.
Author:elena.valdez
Prep Time:20 min
Cook Time:20 min
Total Time:40 min
Yield:8 servings 1x
Category:Side Dish
Method:Boiling and Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 lbs red potatoes, quartered
6 large eggs, hard-boiled and chopped
1 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
1/4 cup chopped fresh tarragon
4 green onions, thinly sliced
Instructions
Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
Drain the potatoes well and let them cool slightly, about 10 minutes. Place the warm potatoes in a large bowl.
While the potatoes cool, prepare the dressing. In a separate medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, and pepper until smooth.
Gently fold the chopped hard-boiled eggs, celery, and red onion into the warm potatoes.
Pour the dressing over the potato mixture. Fold gently until everything is coated. Avoid overmixing to keep the potatoes intact.
Stir in the fresh tarragon and sliced green onions.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. This is the best potato salad recipe for making ahead.
Notes
Using red potatoes helps this classic potato salad with egg hold its shape better than starchy varieties.
For a richer flavor, use a mix of mayonnaise and sour cream in the dressing.
This herbed potato salad travels well for Memorial Day potato salad gatherings.