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Eclectic Potato Salad

1 12 lbs tiny new potatoes
14 cup oil
14 cup vinegar
12 teaspoon dried tarragon
1 teaspoon dry mustard
14 teaspoon garlic powder
12 cup celery, sliced
12 cup bell pepper, diced
6 red radishes, sliced
4 scallions, sliced


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

Source: www.food.com