Yield
12 Servings

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.

 

How to Make It

Step 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.

Step 2

Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potatoes.

Step 3

Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.

Ratings & Reviews

mirandab's Review

stephanetumlin
April 09, 2013
N/A

sccook's Review

sccook
June 26, 2011
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.

stephanetumlin's Review

portland
July 17, 2010
Have made this twice now, with very good results. Made it for 4th of July and everyone loved it; even those who don't like potato salad! Added some crumbled bacon, it's great with the grainy mustard.

portland's Review

mirandab
November 01, 2009
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.