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Tailgate Potato Salad Recipe

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This recipe for Tailgate Potato Salad is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potato Salad:
5 lbs. red potatoes
½ cup fresh parsley, chopped
½ cup green onion, chopped
¼ cup fresh dill weed, chopped
Dressing:
3 large cloves of garlic, minced
1/½ tsp. salt
¼ tsp. pepper
½ tsp. dry mustard
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
½ cup tarragon vinegar
¾ cup olive oil
Directions:
Directions:
Boil potatoes until tender and cut into 1-inch chunks. (I like to leave the skin on, but you can peel if you prefer). While the potatoes are still warm, add fresh herbs & onions. Next, pour the dressing over the potatoes and mix gently. Plan to let it stand 3-4 hours to develop the flavors, mixing occasionally. Do not refrigerate before serving.
For dressing:
Mix together the first seven ingredients, then whisk in olive oil.
Personal Notes:
Personal Notes:
No worries (no mayo) when bringing this simple-to-make, herbed potato salad to a tailgate party or beach picnic!

 

 

 

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