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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Potato salad with a *zing*. This goes well as a side dish for Spicy Fried Pollock (Recipezaar #203255), along with frozen peas & carrots. Ingredients:
4 medium gold potatoes, washed and unpeeled |
1/4 cup mayonnaise |
2 tablespoons white vinegar |
2 teaspoons curry powder (to taste) |
1/2 teaspoon dried tarragon leaves (pinch the leaves to bring up the flavor) |
1/4 teaspoon ground sage |
1 tablespoon sweet relish |
Directions:
1. Cut potatoes into halves, then dice halves into rectangle strips (a french fry cutter works well for this).
2. Rinse cut potatoes with cold water, then boil just until fork tender, about 10 minutes.
3. Drain well and set potatoes aside to cool, about 20 minutes. (Do not cool in refrigerator).
4. In a large bowl, stir together mayonnaise and vinegar. Stir in seasonings, then relish.
5. Gently toss cooked potatoes into the mayonnaise sauce, continuing to toss lightly until all potato pieces are coated.
6. Allow to rest at least 10 minutes before serving.
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