
Ingredients:
2 lb red bliss potatoes (or)
1 any red skinned potato
1 tarragon or balsamic vinegar
1 salt & pepper to taste
1 c mustard mayonnaise
1 crumbled bacon (optional)
1 4-5 sprigs of tarragon
1/4 c chopped red onion
Method:
For 6 servings
Boil unpeeled potatoes in a large pot about 35 minutes, until tender.
Drain and refresh with cold water.
Slice potatoes and sprinkle them liberally with vinegar.
After the potatoes are cool, drain excess vinegar.
Add the mustard mayonnaise dressing, tarragon, onion and bacon.
Allow flavors to blend for a couple of hours before serving.
-eat&enjoy-
*guest post by The Book On The Hill
Recipe from Chef2Chef
Picture Victorianized by Charlotte - Original from The NY Times
Thank you for the recipe! I'll try it! :)
ReplyDeletethat looks good! i love potato salad!
ReplyDeleteOh my!!!
ReplyDelete=P I am hungry!!=)
Thx for posting!!
Potato salad! If'n you leave out the onion I'll be all over it!
ReplyDelete~Noni
I LOVE potato salad! Definitely going to try out this recipe. Thanks!
ReplyDeletePotato salad is one of my favorite cold dishes!! Again, gotta watch the ol' onion but other than that I could dig in right this second (HOW long 'til supper time?) lol
ReplyDeleteI think we're having veggie burgers with potato chips (o well :P )
I make on similar to this, but use sour cream w/ a little bit of mayo. So yummy!
ReplyDeleteThis is one I am definitely trying! Onion and all!!! YUM!!!
ReplyDeleteyum! I love potato salad
ReplyDeleteYum! I'd love to try this one!
ReplyDeletePotato salad
ReplyDeletePotato salad
You make me mad
I am so hungry
That in a hurry
I shall eat thee