Reviews & Comments

(3 Ratings)

3 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Tarragon Potato Salad

Fresh green beans and potatoes star in a salad bathed in a homemade garlic and herb vinaigrette.

Prep: 30 MinTotal: 1 Hr 30 Min

1 - 3 of 3 Reviews

Posted 5/27/2011 1:05:49 PM REPORT ABUSE AlainM said:

Rating:

We love this dish! As one person commented, it is tasty warm, as well. Also, we have put little variations on it, such as substituting either tiny yellow tomatoes, slightly steamed yellow squash, even cooked and de-eared corn (frozen works, too) when we are serving to non-pepper loving guests. Also, we have used Greek yogurt for a really delicious variation on the "typical" mayonnaise salad. Try tossing some fresh, whole garlic cloves in with your potatoes when cooking them (remove them before or after draining potatoes) for a nicely subtle hint for folks who find garlic in the vinaigrette too strong.

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Posted 1/1/2008 6:38:08 PM REPORT ABUSE Laurie1922 said:

Rating:

This was excellant but I cooked the potatoes longer they were not tender enough.

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Posted 5/19/2006 11:29:37 AM REPORT ABUSE Mary G. said:

Rating:

I LOVE this recipe because my kids will eat it. Only when it is still warm of course, but, no day is perfect. It is also very colorful.I first found it in one of the small recipe books from the grocery store. My daughter can''t have mayo, so potato salad had been out of the question for her. I was glad to see this one. It is delicious and very easy to make.I lost the recipe book and had been trying to wing it for the past two years, but couldn''t remember the dressing quite right. I only thought of the internet today. Me very happy now.Thanks!

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