Tangy Potato Salad

Total Time
Prep 15 mins
Cook 20 mins

An old favourite

Ingredients Nutrition


  1. Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
  2. Drain well.
  3. Mix together the vinegar and mustard, then slowly whisk in the oil.
  4. When potatoes are cool enough to handle slice into a large bowl.
  5. Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
  6. Season, then toss gently to combine.
  7. Leave to stand at least 1/2 an hour.
  8. Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
  9. Serve.


Most Helpful

Wonderful stuff! I made this for today's office potluck, and it disappeared really quickly. Lucky I kept a small bowl aside for myself. I love the blend of flavors, and especially the note of tarragon. And normally I wouldn't touch potato salad, no matter who makes it. This is a keeper.

ReeLani September 18, 2003

This potato salad is delicious! It is very more-ish with a slight anise flvor from the tarragon and a good homestyle flavor without too much dressing. It has a richness that makes you think there could be eggs in it, but no, not a single one! It's so simple, but so delicious! A definite keeper! Thanks, Evie*, for a great recipe!

Sue Lau October 31, 2002

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