Potato salad is the classic summertime side for picnics, barbecues, or any casual outdoor meal.
2 pounds Yukon gold potatoes
1/2 cup light mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1/4 cup thinly sliced green onion
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool. Peel and cut potatoes into 1-inch cubes. Place potatoes in a large bowl.
Combine mayonnaise and the next 5 ingredients (through tarragon). Add mayonnaise mixture to potatoes; toss gently to coat. Stir in onion and parsley. Cover and chill 1 hour.