Tarragon Potato Salad Recipe

New potatoes and tarragon

  • serves 2
  • Easy

Try this vibrant side dish with golden roasted spuds, crunchy radishes, peppery rocket and baby spinach from 26 Grains in Covent Garden


Read our restaurant review of 26 Grains here…



  • new potatoes 250g, halved
  • olive oil
  • garlic 1 clove, finely chopped
  • radishes a handful, thinly shaved with a mandoline
  • rocket a handful


  • rocket 20g
  • baby spinach 20g
  • Dijon mustard 1 tsp
  • capers 2 tsp
  • tarragon ½ a bunch
  • lemon juice 1 tbsp
  • olive oil 2 tbsp


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the new potatoes with some olive oil, the garlic and seasoning in a roasting tin. Roast for 20-30 minutes or until golden and crisp.

  • Step 2

    To make the tarragon dressing, put all of the ingredients and 1 tbsp of water into a blender or food processor. Whizz until smooth – it should be rich, green in colour and thick. Season and add a little more lemon juice, if it needs it.

  • Step 3

    Cover the base of two plates with the dressing. Divide the potatoes between them and top with the radishes, rocket leaves and a light drizzle of olive oil.

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Nutritional Information

  • Kcals 255
  • Fat 17.3g
  • Saturates 2.5g
  • Carbs 18.9g
  • Sugars 2.3g
  • Fibre 3.3g
  • Protein 4.3g
  • Salt 0.6g