Warm or Cold Potato Garden Salad

Recipe by Sharon123
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place the potatoes in a pot. Cover with water, sprinkle with 1/4 teaspoons salt, and bring to a boil. Cook about 15-20 minutes, or until tender when pierced with a fork. Drain, rinse under cold water.
  • Meanwhile, bring another pot of salted water to a boil. Cook the haricots verts and zucchini for about 2-3 minutes, until beans turn bright green. Strain them and rinse and drain in colander with cold water to stop the cooking process.
  • In bowl, mix mayonnaise, yogurt, mustard, vinegar(s), black pepper, and tarragon until smooth. Use the larger amount for lots of creamy dressing.
  • Peel potatoes, cut into bite size chunks(1/2"-1"),.
  • Place potatoes, zucchini and beans, scallions, eggs, and parsley into a serving bowl and toss gently with mayonnaise dressing. Garnish with chopped chives and serve warm or cold.
  • Note:
  • If serving cold the next day, make a little more dressing and add some in when ready to serve. The potatoes absorb alot of the liquid and the salad may be a little dry.
Advertisement