Red Potato Salad with Dill and Tarragon

Red Potato Salad with Dill and Tarragon

Red Potato Salad with Dill and Tarragon 




Ingredients:

1 1/2 pounds red potatoes, skin on, diced into 1 inch cubes

1/4 cup mayonnaise

1 teaspoon dried dill

1 teaspoon dried tarragon

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1/2 teaspoon kosher salt

1 tablespoon dijon mustard

2 teaspoons sherry vinegar


Directions:

Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. Allow to cool.

While potatoes are cooking whisk together remaining ingredients. Stir in cooled potatoes. Cover and refrigerate for at least 1 hour. Serve.

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