Eclectic Potato Salad

"Recipe dates from before 1900 AD and is a cross between French and American versions of the Potato Salad. Very tasty and easy to prepare."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
10
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Scrub the potatoes well. Place in a large saucepan with cold water to cover.
  • Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy.
  • Drain and allow to cool until warm enough to handle. Slice into a large bowl.
  • In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine.
  • Add the celery, peppers, radishes, and scallions. Toss gently.
  • Chill for several hours for flavor to develop. Serve cold.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes