Make Ahead

Endless Summer Potato Salad

October  4, 2022
1 Ratings
  • Serves 8
Author Notes

Glorious is what California summers are all about: warm and dry weather that's perfect for barbecues and balmy evenings spent with good food, great wines, and close friends.

This salad has been part of my repertoire for over 25 years. The cucumber gives it a nice crunch and subtle flavor, and the pimento adds a spark of color (a 1982 cookbook, "Glorious Food" was my muse for this, one of my favorite salads). It is important to use fresh, just-picked cucumbers for a sweet flavor. —dymnyno

Test Kitchen Notes

Combine fresh potatoes, cucumbers, and herbs from the garden (or, for the city folks, the farmer's market) with delicate, fragrant tarragon and you'll be transported to the south of France. Oh, tarragon, you magical thing. And with simple ingredients like this, you can celebrate summer long after the kids have gone back to school. Or dream about that trip to France...More, please! —Jennifer Mullin

What You'll Need
  • 6 large Yukon Gold potatoes
  • 4 cucumbers (each about 9 inches long)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons scallions, mostly the white part, minced
  • 3 tablespoons mayonnaise
  • 3 tablespoons champagne vinegar
  • 1 tablespoon fresh tarragon leaves, minced
  • 1 tablespoon curly parsley, minced
  • 1 cup olive oil
  • 4 ounce jar of pimentos, drained and chopped
  1. In a large pot of water, cook the potatoes until tender but not mushy (still firm). Cool, peel, and cut into thin round slices.
  2. Peel the cucumbers. Using a julienne tool or mandoline (Benriner), julienne the cucumbers until you get to the seeds. You'll have long, thin slices that are the length of the cucumber. Put into a colander, sprinkle with a little salt and sweat out excess water. Save the cucumber water.
  3. Put the reserved cucumber water, mustard, scallions, mayonnaise, vinegar, tarragon, parsley, and olive oil into a blender. Blend until it becomes a smooth emulsion. Add black pepper to taste.
  4. Gently (I use my hands) fold the cucumbers into the potatoes.
  5. Next, fold the sauce into the potatoes and cucumbers.
  6. Finally, fold the minced pimento into the salad.

See what other Food52ers are saying.

  • anotherfoodieblogger
  • lapadia
  • Devangi Raval
    Devangi Raval
  • boulangere
  • dymnyno

6 Reviews

anotherfoodieblogger August 14, 2013
Congratulations on the CP! I saved it to make later.
lapadia July 12, 2012
Beautiful recipe and photo!
Devangi R. July 12, 2012
Looks really good...
boulangere October 2, 2011
Your headnote is perfect and your flavors even more so. I miss CA.
dymnyno October 1, 2011
I really meant to name this salad "Endless Summer Potato Salad" but forgot to change the name. I guess I'll wait until I can edit and then make the change.
Lizthechef May 24, 2010
Your photo is lovely, as is your recipe. I remember that wonderful cookbook too!