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.
Paul Revere Potato Salad
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.
More From Allyou
- Calories: 285
- Fat: 20g
- Saturated fat: 3g
- Protein: 4g
- Carbohydrate: 23g
- Fiber: 4g
- Cholesterol: 7mg
- Sodium: 139mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note