Louisiana New Potato Salad
This delightful potato salad recipe features tender red new potatoes coated in a flavorful dressing made with olive oil, cider vinegar, Dijon mustard, and a blend of aromatic herbs and spices. The addition of fresh dill and tarragon adds a burst of freshness to this classic dish, making it a perfect side for any meal or gathering.
— Constant Cookbook
Ingredients
- 6 medium red new potatoes, cubed
- 1/3 cup olive or vegetabe oil
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon Tabasco Sauce
- 1/2 teaspoon dried dill or
- 1 tablespoon fresh chopped dill
- 1/2 teaspoon dried taragon leaves
Instructions
- Boil potatoes, preferably on steam until just tender.
- In a large bowl combine oil, vinegar, mustard, onions, garlic, Tabasco sauce, salt, dill and taragon, until blended.
- Add warm potatoes, toss to cot well.
- Cover.
- Regrigerate at least 2 hours to blend flavours.
Yield
Serves 6
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