Prep 10 mins
Cook 15 mins
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.
- 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
- Bring potatoes, bay leaves, garlic and enough cold salted water to cover to a boil in a Dutch oven.
- Simmer until potatoes are tender, about 12 minutes. Drain. Discard bay leaves and garlic.
- Combine scallions, celery, oil, vinegar and mustard in a bowl.
- Season with salt and pepper.
- Add potatoes.
- Stir in mayonnaise and parsley.
- Serve at room temperature or slightly chilled. (I thought this salad tasted better the second day.).
We enjoyed this as a nice change from the traditional potato salads. Except for scaling to half, I followed the recipe (using reduced-fat Hellmann's) and especially liked the use of whole grain mustard in it. I preferred it at room temperature and agree with you that it was better the second day. Thanks for sharing the recipe!