Tarragon Potato Salad with Cured Salmon and Lemon Vinaigrette

By • July 27, 2012 9 Comments

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Author Notes: This simple potato salad is delicious with either smoked salmon or salt cured salmon (gravlax). la domestique

Food52 Review: WHO: La domestique is a cook, writer, and photographer in Cavan, Ireland.
WHAT: Potato salad, all dressed up.
HOW: Boil potatoes, then toss them with herbs, lemon juice, olive oil, and slivers of cured salmon.
WHY WE LOVE IT: Unlike its mayo-lacquered counterparts or its tart, vinegary cousins, this potato salad has both personality and elegance. The herbs give it lift; the salmon, a salty kick. Serve it at your next brunch, and watch it disappear.
The Editors

Serves 4

  • 2 pounds new potatoes
  • 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup thinly sliced spring onions, about 4 green onions
  • 1-2 tablespoons chopped fresh tarragon, according to your taste
  • 4 ounces smoked or salt cured salmon
  • sea salt
  • freshly ground pepper
  • crème fraîche or sour cream
  1. Place the potatoes in a large pot of water and bring to a boil. Cook, uncovered, until tender and easily pierced through with a knife, about 20-25 minutes. Drain the cooked potatoes in a colander, cover with a dishtowel, and allow to steam for 5-10 minutes.
  2. Meanwhile, make the vinaigrette by grating zest from ½ the lemon into a bowl. Add juice from ½ the lemon, along with ½ teaspoon sea salt and a bit of freshly ground black pepper. Slowly drizzle in the olive oil while continuously whisking, until the vinaigrette is emulsified. Taste and adjust the seasoning, adding more lemon juice if necessary.
  3. Toss the cooked potatoes and spring onion slices in the vinaigrette with half the chopped tarragon. Arrange the potato salad on a platter. Slice the smoked salmon into bite sized ribbons and place atop the potato salad. Sprinkle over the rest of the chopped tarragon. Serve crème fraîche or sour cream on the side.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes: Potato Salad|Salmon|Fish & Seafood|Potatoes|Breakfast & Brunch

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Comments (9) Questions (0)


3 months ago Phyllis Clayton

I love tarragon, smoked salmon and lemon vinaigrette so I had to make this. I will be serving it this evening to company (if there is any left after I keep sampling.) I doubled the recipe and actually cut up some of the salmon and incorporated it into the salad along with the potatoes. I'd leave a picture if I could. It looks beautiful and takes twice as good as it looks.


over 1 year ago bluemoon

I'm going for it! Convinced this is the salmon recipe I was looking for because of the positive comments and all ingredients are readily available in my market (caribbean). Oh, I can't lie, it's also an easy prep!


almost 2 years ago Rebecca Cherry

Rosanna, it could be. i am a bit wary of giving a full yes because i found the potato salad refeshingly lemony and light. however, replacing the tarragon with rosemary, crisping the proscuitto before adding, not adding sour cream, and maybe using red onion instead would certainly change the salad into something completely different and probably tasty. but that is just my idea; can't hurt to try yours.


almost 2 years ago Rosanna

Do you think it would be good with proscuitto instead of smoked salmon and rosemary instead of tarragon?


almost 2 years ago Rebecca Cherry

love the tarragon!! I overcooked the potatoes and wound up with a chunky mash but, it didn't matter at all. I served this as a side to the Buttered Sole with Snap Peas and subbed tarragon for the dill. Didn't need the smoked salmon in that case. A very nice summer pairing.


about 2 years ago Katie Hudson

I make a salad very similar to this with smoked trout fillets and grated fresh horseradish. Tarragon is (in my opinion) a much overlooked herb - perfect with smoked fish.


about 2 years ago dymnyno

Tarragon is one of my favorite herbs and potatoes are part of my genetic heritage so this recipe sounds perfect!


about 3 years ago Clare-Louise Hamel

This sounds so simple and delicious served as part of a summer lunch. In New Zealand (where I live) we get in spring, the most beautiful waxy Jersey Benne potatoes which would be perfect for this dish. An additional scattering of anchovies or capers might work well


about 3 years ago la domestique

I'm so glad you like this recipe Clare-Louise Hamel. I agree - anchovies or capers would be delicious here.