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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe is from All You magazine, where it was called Paul Revere Potato Salad. The bay leaf and garlic add a subtle difference. Rather than scallions, I used a small yellow onion and used Creole mustard instead of whole grain mustard. I also added Creole Seasoning (#127738) to taste. Ingredients:
4 lbs small red potatoes, cut into 1-inch pieces |
2 bay leaves |
3 garlic cloves, peeled |
1 bunch scallion, chopped |
2 celery ribs, chopped |
1/4 cup vegetable oil |
3 tablespoons tarragon vinegar |
1 tablespoon whole grain mustard |
salt and pepper |
1 cup mayonnaise |
1/2 cup chopped parsley |
Directions:
1. Bring potatoes, bay leaves, garlic and enough cold salted water to cover to a boil in a Dutch oven.
2. Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
3. Combine scallions, celery, oil, vinegar and mustard in a bowl.
4. Season with salt and pepper.
5. Add potatoes.
6. Stir in mayonnaise and parsley.
7. Serve at room temperature or slightly chilled. (I thought this salad tasted better the second day.).
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