Any way you slice it, potato salad is delicious. I came across this recipe recently and wanted to post it. It’s a little different than others I’ve come across and even includes Tarragon Vinegar. If you’re looking for something unique, give this recipe a try. It’s flavorful and lovely, and would make a wonderful addition to any picnic spread or meal.
To make this recipe you’ll need:
12 large red potatoes, cut into chunks
1/2 cup tarragon vinegar
1/2 tsp. dried mustard
1 TB worcestershire sauce
1 tsp. salt
1/2 cup fresh parsley
3 garlic cloves, chopped finely
1 TB sugar
1 tsp. black pepper
1 cup olive oil
1 bunch green onions, chopped
To make this recipe:
Place the potatoes in a pan (you can cut them first or after they are cooked, but I prefer to cut them first–no need to peel) and cover with cold water. Bring to a boil and cook for about 20 minutes or until potatoes are just tender.
Strain potatoes and place on a cookie sheet to cool slightly. When cooled, add potatoes to a bowl and add all remaining ingredients. Stir gently.
This dish should be eaten at room temperature but it can also be eaten after it’s chilled. Either way, it needs to sit for at least four hours before eating, to allow the flavors to combine. As a general rule, stir the dish every hour prior to serving.