Tarragon Potato Salad
Tarragon Potato Salad made with well-seasoned, roasted potatoes, creme fraiche and dijon mustard.
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Servings: 8 servings
Calories: 220kcal
Ingredients
- 1 ½ lbs potatoes - Honey Gold baby potatoes
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Herbs de Provence
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz creme fraiche
- 3 tablespoon dijon mustard
- 3 tablespoon fresh tarragon - finely chopped
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with foil and grease with cooking oil of your choice.
- Rinse and cut the potatoes to ½ inch pieces as evenly sized as possible. Place in a large bowl and coat with olive oil.
- Sprinkle garlic powder, Herbs de Provence, salt and pepper onto the potatoes and stir well to coat them evenly with seasonings.
- Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Bake for approximately 15 minutes, or until fork tender. Remove from the oven and transfer the potatoes to a large mixing bowl.
- Let the potatoes cool for a few minutes, then add in the remaining ingredients and stir with a large spatula to combine well. Serve warm or at room temp.
- Note: If you would like to make this potato salad up to a day ahead, it can be stored covered in the fridge. Allow to return to room temp prior to serving. The creme fraiche reacts to cold temps much like butter on the potatoes and will become stiff in the fridge, at room temp it will soften and have a wonderful consistency for the potato salad.
Nutrition
Nutrition Facts
Tarragon Potato Salad
Serving Size
0.5 cup
Amount per Serving
Calories
220
% Daily Value*
Fat
15
g
23
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
362
mg
16
%
Potassium
452
mg
13
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
121
IU
2
%
Vitamin C
18
mg
22
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.