Tangy Potato Salad
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Prep: 10 min. • Cook: 15 min. • Serves: 4-6
- 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and cubed
- 1 tsp. salt
- 1 ½ tbsp. white wine vinegar
- 1 tbsp. Dijon mustard
- ½ c. mayonnaise
- 2 tbsp. olive oil
- 1 ½ tbsp. chopped fresh tarragon or ¾ tsp. dried tarragon
- 3 tbsp. chopped red onion
- 2 celery stalks-chopped
- Salt and pepper
In medium saucepan on medium-high heat, combine salt, potatoes and enough water to cover the potatoes. Cover and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, or until desired tenderness. Drain when cooked.
While potatoes are cooking, prepare dressing. In a small bowl, combine vinegar, Dijon mustard, mayonnaise, olive oil and tarragon. Whisk to incorporate all ingredients.
While potatoes are still warm, put in medium bowl; add red onion and celery. Toss to combine. Add dressing and toss to coat the vegetables.
May serve at room temperature or chilled.