Make Ahead

Tarragon Potato Salad with Cured Salmon and Lemon Vinaigrette

July 27, 2012
2 Ratings
Photo by James Ransom
Author Notes

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

Test Kitchen Notes

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

  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • 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 tablespoon to 2 tablespoons chopped fresh tarragon, according to your taste
  • 4 ounces smoked or salt cured salmon
  • 1 pinch sea salt, to tase
  • 1 pinch freshly ground pepper, to taste
  • 1 drop crème fraîche or sour cream, serve on the side
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Mae
    Mae
  • bluemoon
    bluemoon
  • Rebecca Cherry
    Rebecca Cherry
  • Katie Hudson
    Katie Hudson
  • dymnyno
    dymnyno
I'm a girl with passion for her pantry. Teller of stories, intuitive cook, food maven.

11 Reviews

Mae November 29, 2017
Really great base recipe for me! I like to veganize non vegan recipes :) I used yellow potatoes that I cut into wedges (much like what seems to be pictured here.) I omitted the salmon. I shredded some brussels sprouts which I cooked in a skillet with some sliced bell pepper, liquid smoke, smoked salt, and chopped dates. I tossed everything together. In the end, it was a pretty different dish, but the base with the potatoes/lemon vinaigrette/tarragon was the same, and it was really yummy!
 
Joanna N. May 2, 2016
I LOVE this recipe as written. It has also provided a really useful formula to riff on! Omitting the smoked salmon, adding some chopped sugar snap peas and fresh dill and a dollop of whole grain mustard makes this a wonderful, sturdy cold salad, to which some arugula can be added at the last minute, as a perfect accompaniment to summery seafood dishes (it was amazing last night paired with fiveandspice's Pepper Crusted Salmon Cakes with Horseradish Sauce)! I make this lovely and easy dish all summer long--thank you la domestique! (PS--this is great with Meyer lemons....but then, what isn't?)
 
Phyllis C. May 25, 2015
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.
 
bluemoon May 31, 2014
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!
 
Rebecca C. October 7, 2013
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.
 
Rosanna October 6, 2013
Do you think it would be good with proscuitto instead of smoked salmon and rosemary instead of tarragon?
 
Rebecca C. September 10, 2013
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.
 
Katie H. August 12, 2013
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.
 
dymnyno August 7, 2013
Tarragon is one of my favorite herbs and potatoes are part of my genetic heritage so this recipe sounds perfect!
 
Clare-Louise H. July 29, 2012
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
 
Author Comment
la D. July 29, 2012
I'm so glad you like this recipe Clare-Louise Hamel. I agree - anchovies or capers would be delicious here.