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.
All You JUNE 2006
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.
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