Paul Revere Potato Salad

4.0 7
4 stars

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.



  • 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


  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.

June 2006

Nutritional Information

  • Calories: 285
  • Fat: 20g
  • Saturated fat: 3g
  • Protein: 4g
  • Carbohydrate: 23g
  • Fiber: 4g
  • Cholesterol: 7mg
  • Sodium: 139mg