Creamy Potato Salad

French Potato Salad

 The Spruce Eats / Leah Maroney

  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Chill: 2 hrs
  • Yield: 6 servings

This creamy potato salad is full of bright, fresh flavor and a great take on the classic picnic side dish. Salty capers, spicy Dijon mustard, and fresh tarragon take the dish up a notch.

Tarragon is a vibrant and underused herb that has a mild licorice flavor. It enhances, but does not overpower a dish, including this potluck-worthy potato salad. If it's not a flavor you're familiar with, feel free to adjust the amount of tarragon in this recipe to suit your tastes.

Try this potato salad at your next cookout, picnic, or potluck. It works especially well with grilled chicken, fish, and pork.

Ingredients

  • 5 large russet potatoes (peeled and cubed)
  • 1 cup mayonnaise
  • 2 teaspoons capers (in their own juices)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh tarragon (chopped, plus more for garnish)
  • 1 teaspoon salt (plus more for salting water)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 hard-boiled eggs (peeled and chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for French Potato Salad
     The Spruce Eats / Leah Maroney
  2. Fill a medium stock pot with water and bring to a boil. Once boiling, season with salt and stir.

    Add the potatoes to the pot and cook over medium heat for 20-23 minutes, or until they are tender. Make sure the potatoes are not overcooked or the salad will become too mushy. Strain the potatoes. 

    Cook the potatoes and drain
     The Spruce Eats / Leah Maroney
  3. Prepare an ice bath for potatoes by filling a large bowl with cold water and ice. Drain cooked potatoes in a colander or large strainer. Leave potatoes in a strainer and immediately place the whole thing into the ice bath. Make sure potatoes are covered by the cold water. Let sit in the ice bath for 15 minutes. While it is sitting, prepare the dressing. 

    Soak potatoes in ice water
    The Spruce Eats / Leah Maroney 
  4. In a large bowl whisk together the mayonnaise, capers, mustard, tarragon, salt, pepper, and garlic powder in a large bowl. 

    Mix together dressing
     The Spruce Eats / Leah Maroney
  5. Gently fold the chopped hard-boiled eggs into the dressing. 

    Fold in cooked egg
     The Spruce Eats / Leah Maroney
  6. Drain potatoes well and add to the dressing. Gently toss together until all of the potatoes are coated with the dressing. Taste once again for flavor and add more salt if needed. Remember that potatoes soak up salt, so don't be shy adding a little more. It will keep the salad from being too bland.

    Drain potatoes and mix with dressing
     The Spruce Eats / Leah Maroney
  7. Scoop potato salad into a serving bowl and top with more chopped tarragon. Cover the bowl with a lid or plastic wrap and place into the refrigerator for 2 hours before serving.

    French Potato Salad
     The Spruce Eats / Leah Maroney

Tip

  • The salad can be made a day in advance and stored in the refrigerator immediately after preparation. When serving, make sure to keep it cool, especially if outdoors. Set the bowl on a baking tray filled with ice and refill as necessary. Store leftover salad in an airtight container for up to two days.

Recipe Variations

  • Leave out the eggs and use a vegan mayonnaise for a vegan option.
  • Add in other chopped herbs along with the chopped tarragon like parsley or thyme.