This potato salad from the My Great Recipes card collection is excellent served hot, warm, or chilled. Any extra dressing can be refrigerated indefinitely and used for any green or mixed vegetable salad.
Salads and Their Dressings, Section 2, Card 45
Makes 4 servings.
Tarragon Potato Salad
- 4 medium boiling potatoes
- 2 tablespoons green onion minced
- Parsley chopped for garnish
- Paprika for garnish
- 1 egg
- 2 teaspoons tarragon
- 1 1/2 teaspoon dried parsley
- 1 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 4 cloves garlic peeled
- 3 green onions finely chopped
- 1/3 cup tarragon vinegar
- 1 1/2 cups salad oil
Combine egg, tarragon, parsley, mustard, salt, pepper, lemon juice, garlic, and green onions in blender container or food processor work bowl fitted with steel blade. Process about 30 seconds or until mixture has consistency of a smooth puree.
Add the vinegar to the dressing mixture and process until blended. With motor on, slowly add oil, processing until dressing has a pale green, smooth consistency. Makes about 1/2 quart. Store in covered jar in refrigerator.
Place unpeeled potatoes in saucepan. Add water to cover and heat to boiling. Reduce heat and simmer about 15 minutes or until potatoes are tender.
Drain potatoes and peel. Slice into 1/4-inch slices (a food processor does a quick job.)
Toss with green onions and enough dressing to evenly moisten the potato slices. Transfer to salad bowl. Sprinkle with chopped parsley and paprika. Serve immediately or cover and chill for later serving.