Prep 15 mins
Cook 45 mins
Recipe dates from before 1900 AD and is a cross between French and American versions of the Potato Salad. Very tasty and easy to prepare.
- 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
- Scrub the potatoes well. Place in a large saucepan with cold water to cover.
- Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy.
- Drain and allow to cool until warm enough to handle. Slice into a large bowl.
- In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine.
- Add the celery, peppers, radishes, and scallions. Toss gently.
- Chill for several hours for flavor to develop. Serve cold.