Eclectic Potato Salad Recipe

Name: Eclectic Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Scrub the potatoes well. Place in a large saucepan with cold water to cover.
2
Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy.
3
Drain and allow to cool until warm enough to handle. Slice into a large bowl.
4
In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine.
5
Add the celery, peppers, radishes, and scallions. Toss gently.
6
Chill for several hours for flavor to develop. Serve cold.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs tiny new potatoes, 1/4 cup oil, 1/4 cup vinegar, 1/2 teaspoon dried tarragon, and more.

Yes, Eclectic Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eclectic Potato Salad

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