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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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You'll want to warn all your guests that this special side dish is coming. Update the traditional potato salad recipe by adding bay leaves, whole-grain mustard, and tarragon vinegar for a budget-friendly, cookout-ready side. Ingredients:
4 pounds small red potatoes, cut into 1-inch pieces |
2 bay leaves |
3 cloves garlic, peeled |
1 bunch scallions, chopped |
2 ribs celery, chopped |
1/4 cup vegetable oil |
3 tablespoons tarragon vinegar |
1 tablespoon whole-grain mustard |
salt and pepper |
1 cup mayonnaise |
1/2 cup chopped parsley |
Directions:
1. Bring potatoes, bay leaves, garlic and cold, salted water to cover to a boil in a Dutch oven. Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
2. Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potatoes.
3. Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.
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