Spring Bounty Potato Salad

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.

Yield: Serves 8 to 10 (makes 2 qts.) (serving size: 3/4 cup)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 67%
  • Protein: 5.5g
  • Fat: 19g
  • Saturated fat: 3.3g
  • Carbohydrate: 17g
  • Fiber: 2.9g
  • Sodium: 231mg
  • Cholesterol: 95mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spring Bounty Potato Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy