3 Reviews

This recipe came out just as I would hope for in a potato salad. I do love potato salad and make it all sorts of ways! This one is certainly a keeper. I did not have any fresh tarragon, sadly, since it was lost in a hurricane; but I digress. I did use homemade tarragon vinegar, which happily tasted great! I really love that the trick of using oil and vinegar so that less mayo is necessary to get that creamy consistency we all know and love. Thanks for posting.

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threeovens November 12, 2012

How awesome was this ? Other than seeing if my picky eater daughter would have any.. she did, this was the PERFECT side dish with dinner tonight. Served this with Monterey Barbecued Skillet Chicken. I did scale down this to 4 servings, using 1/8 cup cidar vinegar, and omitted the salt. This was excellent, full of flavor, and could easily make for a light dinner with the 8 servings. Definately a top ten recipe I have had this year, other than the salt ( personnal preference) would not change a thing. A do again recipe during these summer months, for the occasional barbecuing. Made for PRMR tag.

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weekend cooker June 03, 2012

I followed the directions exactly - same amounts - (except for the tarragon which I didn't have on hand), but, the cider vinegar took over the salad and the result was not very tasty. My hubby and I ate about 1 cup total, and threw out the remainder. This was disappointing as I had hoped that with a Blue-Ribbon designation, it would be delicious.

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luvadacook July 09, 2015
Blue-Ribbon Potato Salad