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
How to Make It
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.
Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potatoes.
Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.
This was a very good potato salad. However, I would make it several hours before it is served to let the flavors develop. Made this for a casual dinner at the lake, and served with grilled ribs, corn, and watermelon.
my family usually dosn't like potato salad, not so with this recipe. it was easy to make, the potatoes cooked perfectly, and the mustard added a nice piquancy to the salad. it keeps well and tastes good room temperature and cold.
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