Fingerling Potato Salad With Tarragon Cream: A Taste of Spring

There are certain dishes that, for me, conjure a very specific feeling, a particular moment in time. This fingerling potato salad, with its vibrant dressing and delicate herbaceous notes, transports me back to a sun-drenched afternoon in my grandmother’s garden. We were harvesting just-picked peas and fragrant tarragon, the air buzzing with bees and the promise of a leisurely meal. It was a simple affair, but the flavors were so pure, so utterly satisfying, that they’ve stayed with me ever since. This salad, with its creamy tang and the subtle anise notes of tarragon, captures that same essence of fresh, uncomplicated elegance, making it a perfect companion to any springtime gathering or a light, flavorful lunch.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: One large platter
• Dietary Type: Vegetarian

Ingredients

• 3 lbs fingerling potatoes, rinsed
• 1 teaspoon salt (for boiling water)
• 1 shallot, minced
• 3 tablespoons chopped fresh tarragon
• 1/4 cup white wine vinegar
• Salt and freshly ground black pepper, to taste
• 1/4 cup mayonnaise
• 3 tablespoons whipping cream
• 1 large bunch arugula

Equipment Needed

• Large saucepan
• Colander
• Sharp knife
• Cutting board
• Large mixing bowl
• Serving platter

Instructions

1. Prepare the Potatoes: Begin by placing the rinsed fingerling potatoes in a large saucepan. Pour in enough boiling water to barely cover the potatoes. This ensures they cook evenly.
2. Add Salt and Boil: Add 1 teaspoon of salt to the water. This seasons the potatoes from the inside out as they cook. Cover loosely with a lid and bring to a rolling boil over medium-high heat.
3. Cook Until Tender: Reduce the heat to maintain a steady simmer and cook for 20 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them, as they can become mushy.
4. Drain Thoroughly: Once tender, drain the potatoes thoroughly in a colander. Allow them to steam dry for a few minutes to prevent a watery salad.
5. Infuse with Flavor: While the potatoes are still warm, transfer them to a large mixing bowl. Immediately add the minced shallot, chopped fresh tarragon, and white wine vinegar.
6. Toss Gently: Toss gently to combine, ensuring the warm potatoes absorb the fragrant vinegar and the shallots and tarragon are distributed evenly. The warmth of the potatoes will help to mellow the shallots and release their aromatic oils.
7. Season to Taste: Season generously with salt and freshly ground black pepper to your preference. Stir again, then set aside to cool to room temperature. This cooling period is crucial for the flavors to meld.
8. Create the Creamy Dressing: In a separate small bowl, whisk together the mayonnaise and whipping cream until smooth and well combined. This creates a light, creamy dressing that will coat the potatoes beautifully without being too heavy.
9. Combine with Dressing: Once the potato mixture has cooled, gently add the mayonnaise and cream mixture. Toss gently to coat the potatoes evenly. Be mindful not to overmix, which can break down the delicate potatoes.
10. Assemble and Serve: Arrange the large bunch of arugula on a large serving platter, creating a fresh, peppery bed for the potato salad. Top with the potato mixture, mounding it attractively. Serve immediately.

Expert Tips & Tricks

• Potato Uniformity is Key: When selecting fingerling potatoes, try to choose ones that are roughly the same size. This ensures they cook evenly, preventing some from being overdone while others are still firm.
• Don’t Skip the Cooling: Allowing the potatoes to cool slightly before adding the dressing is essential. Hot potatoes can cause the mayonnaise to split, resulting in an oily dressing. Cooling also allows the vinegar to infuse more effectively.
• Fresh Tarragon is Non-Negotiable: While dried herbs can be useful, fresh tarragon is a star ingredient here. Its distinct anise-like flavor is delicate and bright; dried tarragon simply won’t provide the same vibrant character.
• Vinegar Balance: White wine vinegar offers a mild acidity that complements the potatoes without overpowering them. You can adjust the amount slightly based on your preference, but start with the recommended quantity.
• Arugula as a Bed: The peppery bite of arugula provides a wonderful contrast to the creamy, starchy potatoes. Ensure it’s washed and thoroughly dried to avoid a watery presentation.

Serving & Storage Suggestions

This Fingerling Potato Salad With Tarragon Cream is best served at room temperature, allowing all the flavors to shine. It makes a stunning side dish for grilled meats, poultry, or fish, and is equally delightful as the star of a light lunch or brunch spread. For an attractive presentation, arrange the dressed potatoes artfully atop the bed of arugula on a platter.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors tend to meld even further overnight, making it a great make-ahead option. However, the arugula may wilt slightly upon refrigeration. If serving leftover potato salad, it’s best to add a fresh bed of arugula just before serving. This salad is best enjoyed chilled or at cool room temperature; it does not reheat well.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	232
Calories from Fat	106
Total Fat	11.8 g	15%
Saturated Fat	3.9 g	20%
Cholesterol	13 mg	4%
Sodium	499 mg	21%
Total Carbohydrate	27.5 g	10%
Dietary Fiber	3.6 g	13%
Sugars	2.2 g	2%
Protein	4.5 g	9%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Herb Swap: While tarragon is the star, you could experiment with other fresh herbs. Chives, parsley, or even a touch of dill can add different dimensions of flavor. Just ensure you use them in similar quantities.
• Vinegar Alternatives: If white wine vinegar isn’t readily available, a mild apple cider vinegar or even a good quality sherry vinegar can be used, though they will impart a slightly different flavor profile.
• Creamy Base: For a slightly lighter dressing, you could substitute some of the mayonnaise with Greek yogurt, ensuring it’s well-drained.
• Additions: For a heartier salad, consider adding elements like blanched green beans, capers, or hard-boiled eggs.

FAQs

Q: Can I make this potato salad ahead of time?
A: Yes, you can prepare the potato salad mixture up to a day in advance. Store it in an airtight container in the refrigerator. Add the arugula just before serving to keep it fresh and crisp.

Q: My potatoes are a bit mushy. How can I prevent this?
A: To avoid mushy potatoes, be sure to use fingerling potatoes which tend to hold their shape better than other varieties. Also, avoid overcooking them; they should be tender but not falling apart when pierced with a fork. Draining them well and letting them steam dry also helps.

Q: What type of potatoes are best for this salad?
A: Fingerling potatoes are ideal due to their waxy texture and ability to hold their shape. Yukon Golds or red bliss potatoes are also good alternatives if fingerlings are unavailable.

Q: Can I use dried tarragon instead of fresh?
A: While fresh tarragon is highly recommended for its vibrant flavor, you can use dried tarragon in a pinch. Use about 1/3 of the amount of dried herbs as fresh, as their flavor is more concentrated. Add the dried tarragon earlier in the cooking process to allow its flavor to bloom.

Q: How long does this potato salad last?
A: Stored properly in an airtight container in the refrigerator, this potato salad will last for up to 2 days.

Final Thoughts

This Fingerling Potato Salad With Tarragon Cream is more than just a recipe; it’s an invitation to savor simple, fresh ingredients transformed into something truly special. It’s the kind of dish that brings people together, sparking conversations and creating memories around the table. I encourage you to gather your ingredients, perhaps with a visit to your local farmer’s market, and experience the bright, clean flavors for yourself. It pairs beautifully with a crisp Sauvignon Blanc or a light, hoppy IPA. Enjoy!