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Spring Bounty Potato Salad

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 45 mins
Yield Serves 8 to 10 (makes 2 qts.) (serving size: 3/4 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

  5. *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.