Walnut Tarragon and Honey New Potato Salad

Prep Time
Cook Time
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Recipe: #40680

May 18, 2023

"I love potato salad without mayo and this is a great one. Mods can you change the title to walnut? please"

Original is 6 servings


  • Serving Size: 1 (177.7 g)
  • Calories 250.3
  • Total Fat - 15.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 3.5 mg
  • Sodium - 217.5 mg
  • Total Carbohydrate - 25 g
  • Dietary Fiber - 3.8 g
  • Sugars - 2.5 g
  • Protein - 3.8 g
  • Calcium - 17 mg
  • Iron - 1.1 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

If you're using the walnuts, place in a hot oven (400 degrees ) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.

Step 2

Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.

Step 3

Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.

Step 4

Place the potatoes in a mixing bowl with the tarragon, shallots, capers or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.


No special items needed.

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