Eclectic Potato Salad

Name: Eclectic Potato Salad
Ingredients: 1 1/2 lbs tiny new potatoes; 1/4 cup oil; 1/4 cup vinegar; 1/2 teaspoon dried tarragon; 1 teaspoon dry mustard; 1/4 teaspoon garlic powder; 1/2 cup celery, sliced; 1/2 cup bell pepper, diced; 6 red radishes, sliced; 4 scallions, sliced

10 ingredients

6 steps

Ingredients

1 1/2 lbs tiny new potatoes
1/4 cup oil
1/4 cup vinegar
1/2 teaspoon dried tarragon
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1/2 cup celery, sliced
1/2 cup bell pepper, diced
6 red radishes, sliced
4 scallions, sliced

Directions

1

Scrub the potatoes well. Place in a large saucepan with cold water to cover.
2

Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy.
3

Drain and allow to cool until warm enough to handle. Slice into a large bowl.
4

In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine.
5

Add the celery, peppers, radishes, and scallions. Toss gently.
6

Chill for several hours for flavor to develop. Serve cold.