Tangy Potato Salad Recipe

Name: Tangy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs new potatoes, washed; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 3 tablespoons olive oil; 1 red onion, chopped; 1/2 cup mayonnaise; 2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon; 1 stalk celery, sliced thin; salt; fresh ground black pepper

Servings: persons

3 lbs new potatoes, washed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 red onion, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
1 stalk celery, sliced thin
salt
fresh ground black pepper

1
Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
2
Drain well.
3
Mix together the vinegar and mustard, then slowly whisk in the oil.
4
When potatoes are cool enough to handle slice into a large bowl.
5
Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
6
Season, then toss gently to combine.
7
Leave to stand at least 1/2 an hour.
8
Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
9
Serve.

583

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: 3 lbs new potatoes, washed, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 3 tablespoons olive oil, and more.

Yes, Tangy 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.

Tangy Potato Salad

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