TANGY POTATO SALAD

Tangy Potato Salad image

Make and share this Tangy Potato Salad recipe from Food.com.

Provided by Evie3234

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs new potatoes, washed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 red onion, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
1 stalk celery, sliced thin
salt
fresh ground black pepper

Steps:

Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
Drain well.
Mix together the vinegar and mustard, then slowly whisk in the oil.
When potatoes are cool enough to handle slice into a large bowl.
Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
Season, then toss gently to combine.
Leave to stand at least 1/2 an hour.
Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
Serve.

Nutrition Facts : Calories 249.2, Fat 7.2, SaturatedFat 1, Sodium 49.2, Carbohydrate 42.5, Fiber 5.6, Sugar 2.7, Protein 5.3

*** Explore more Tangy Potato Salad Recipes »

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