Tangy Potato Salad

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Prep: 10 min. •  Cook: 15 min. •  Serves: 4-6


Ingredients:

  • 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


Directions:


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.