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French Potato Salad

Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.—Cheryl Ruhr, Brookfield, Missouri
  • Total Time
    Prep: 10 min. + standing
  • Makes
    4-6 servings


  • 2 pounds potatoes, peeled, cooked and sliced
  • 1/4 cup chopped onion
  • 1/3 cup olive oil
  • 4 teaspoons cider vinegar
  • 1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
  • 2 tablespoons minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

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  • MostlyElena
    May 20, 2012

    Delicious, and a hit at a dinner party among people who expected a mayonnaise-based salad when I said "potato salad"! I let it sit for several hours after adding the dressing, and I think the longer you can let it soak into the potatoes, the better.