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Warm Tarragon Potato Salad

Warm Tarragon Potato Salad

Nutrition Facts
  • cal. (kcal) 135
Warm Tarragon Potato Salad
  • Makes: 8 servings
  • Prep: 10 mins
  • Grill: 25 mins
  • Carb Grams Per Serving: 14


  • 1/4 cup salad oil
  • 1/4 cup vinegar
  • 1 tablespoon sugar (optional)
  • 1 teaspoon snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon, crushed, or dried dillweed
  • 1/2 teaspoon Dijon-style mustard
  • 1 pound tiny new potatoes and/or small yellow potatoes, cut into bite-size pieces
  • 2 teaspoons salad oil
  • 1 cup chopped bok choy
  • 1/2 cup chopped red radishes
  • 1/2 cup thinly sliced green onions
  • 2 thin slices Canadian-style bacon, chopped (1 ounce)
  • 1/8 teaspoon freshly ground pepper
  • 4 artichokes, cooked, halved lengthwise, and choke removed (optional)


  1. For dressing, in a small bowl whisk together the 1/4 cup oil, the vinegar, sugar (if desired), tarragon, and mustard. Set aside.
  2. In a lightly greased 2-quart square foil pan combine potatoes and the 2 teaspoons oil; toss to coat.
  3. In a grill with a cover arrange preheated coals around edge of grill. Test for medium-hot heat in center of grill. Place potatoes in center of grill rack. Cover and grill about 25 minutes or just until potatoes are tender. Cool potatoes slightly.
  4. In a large bowl combine potatoes, bok choy, radishes, green onions, Canadian-style bacon, and pepper. Add the dressing; toss gently to coat. If desired, spoon the salad into artichoke halves.

Nutrition Information

Servings Per Recipe: 8
PER SERVING: 135 cal., 8 g total fat (1 g sat. fat), 2 mg chol., 68 mg sodium, 14 g carb. (1 g fiber), 2 g pro.