Garden Potato Salad

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Servings: 4 Difficulty: Advanced
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A vibrant, fresh potato salad with a tangy tarragon vinaigrette and crisp garden vegetables.
Garden Potato Salad recipe image
Garden Potato Salad recipe image
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Garden Potato Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 336.1

Description

This Garden Potato Salad is a refreshing departure from heavy mayonnaise-based classics, offering a bright and zesty flavor profile perfect for warm weather gatherings. The dish features tender boiling potatoes tossed in a delicate tarragon wine vinegar and oil dressing infused with subtle garlic notes. Crisp radishes, fresh green onions, and sweet ripe olives provide a delightful crunch and textural contrast against the soft potatoes. Finished with hard-boiled eggs and a light touch of mayonnaise for creaminess, this salad balances acidity, sweetness, and savory richness. It is an ideal side dish for summer picnics, barbecue parties, or as a light, satisfying lunch. The flavors meld beautifully when chilled, making it a wonderful make-ahead option that tastes even better the next day.

Ingredients

Directions

  1. Place unpeeled potatoes in a large pot and cover with cold water; add a generous pinch of salt and bring to a boil.
  2. Reduce heat to medium-low and simmer potatoes until tender when pierced with a fork, approximately 35 minutes.
  3. While potatoes cook, peel and split the garlic clove in half.
  4. Place the garlic cloves in a small jar or bowl with the salad oil and let stand for 10 minutes to infuse flavor.
  5. Remove and discard the garlic cloves from the oil.
  6. To the garlic-infused oil, add the tarragon wine vinegar, salt, pepper, and dillweed; shake or whisk well to combine into a dressing.
  7. Drain the potatoes and peel them while still warm, then cut into 1/4-inch cubes.
  8. Place the warm potato cubes in a large mixing bowl and pour the dressing over them, tossing gently to coat evenly.
  9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
  10. When ready to serve, slice 2 of the hard-boiled eggs.
  11. Add the sliced green onions, radishes, green pepper, ripe olives, mayonnaise, and the 2 sliced eggs to the chilled potatoes.
  12. Gently fold all ingredients together until just combined, being careful not to mash the potatoes.
  13. Slice the remaining hard-boiled egg and arrange slices on top of the salad.
  14. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 336.1kcal
% Daily Value *
Total Fat 19.8g31%
Saturated Fat 4.2g22%
Cholesterol 279.8mg94%
Sodium 104.4mg5%
Total Carbohydrate 27.0g9%
Dietary Fiber 3.1g13%
Sugars 1.9g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, tarragon vinaigrette, garlic infused oil, radishes, green onions, hard boiled eggs, ripe olives, summer salad, picnic recipe, side dish, chilled salad, vegetable salad, dillweed, light dressing, fresh herbs, boiling potatoes, garlic oil, wine vinegar, garden vegetables, make ahead
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