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The Ritz Carlton Potato Salad

A bright, classic potato salad with lemon, tarragon, and chives for a fresh finish.
Prep Time20 minutes
Total Time20 minutes
Servings: 6 people

Ingredients

  • 1.5 pounds small heirloom potatoes (purple, red, fingerling)
  • 2 ribs celery chopped
  • 1/4 cup mayonnaise
  • 2 Tbsp fresh chives finely chopped
  • 1/2 tsp lemon zest grated
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp sugar
  • 1.5 tsp fresh tarragon finely chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  • Place the potatoes in a large pot and cover with cold water; season the water generously with salt.
  • Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 12–20 minutes.
  • While the potatoes cook, combine the chopped celery, mayonnaise, chopped chives, grated lemon zest, lemon juice, sugar, chopped tarragon, salt, and pepper in a large bowl; stir until smooth.
  • Drain the potatoes in a colander and let them cool completely, then halve or quarter to bite-sized pieces.
  • Add the cooled potato pieces to the dressing and toss gently until evenly coated; adjust seasoning if needed and serve.

Equipment

  • Large Pot
  • Large Bowl
  • Colander
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cups

Notes

  • Use small heirloom potatoes for color and texture.
  • Cool the potatoes completely before tossing to prevent a watery dressing.
  • Finely chop herbs for even distribution.