Spring Bounty Potato Salad

Spring Bounty Potato Salad Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
Meet your new picnic staple: a potato salad classic enough to satisfy purists, but with onions, peas, and tarragon for fresh flavor and pretty hits of green.


Serves 8 to 10 (makes 2 qts.) (serving size: 3/4 cup)
Total time: 45 Minutes

Recipe from


Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 257
Caloriesfromfat 67 %
Protein 5.5 g
Fat 19 g
Satfat 3.3 g
Carbohydrate 17 g
Fiber 2.9 g
Sodium 231 mg
Cholesterol 95 mg


2 pounds small Yukon Gold potatoes
1 cup shelled fresh peas
2 tablespoons white wine vinegar
1 cup mayonnaise
1/2 teaspoon kosher salt
4 spring onions* or green onions, thinly sliced
5 hard-cooked large eggs*, peeled and roughly chopped
About 3 tbsp. chopped tarragon


1. Bring 1 in. water to a boil in a large saucepan. Set potatoes in a steamer basket and steam in pan, covered, until tender, about 20 minutes. Cool in ice water, then pat dry. Cut potatoes into chunks and put in a large bowl.

2. Meanwhile, bring some water to a boil in a saucepan. Add peas; cook until tender, 3 minutes. Drain and transfer to ice water, then drain again.

3. Whisk together vinegar, mayonnaise, and salt in a small bowl to combine. Add onions, peas, and half the dressing to potatoes and gently stir to coat. Add eggs and 3 tbsp. tarragon and gently stir to coat.

4. Spread remaining dressing on bottom of a wide bowl, add salad, and sprinkle with more tarragon if you like.

*Look for spring onions (regular onions picked young) at farmers' markets in spring and at Latino markets year-round. They have a fatter bulb than green onions--which have less crunch but make a good substitute. For perfect hard-cooked eggs, cover them in cold water in a small saucepan and bring to a boil. Remove from heat and let stand 12 minutes. Plunge cooked eggs into ice water, crack all over, and let sit in the water for a few minutes before peeling.