Yukon Gold Potato Salad (Adapted from CL)16 ounces yukon gold potatoes
16 ounces purple potatoes
1/2 cup light mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1/4 cup thinly sliced green onion
2 tablespoons chopped parsley
In a large saucepan, add potatoes and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool. If desired, peel the potatoes, then cut them into cubes. Place potatoes in a large bowl.
In a small bowl, whisk together mayonnaise, vinegar, mustard, salt, pepper and tarragon. Add mixture to potatoes and gently toss to coat. Fold in onion and parsley. Cover and chill about 1 hour before serving.
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Yum!
ReplyDeleteI veganized this easily by substituting in a vegan mayo made with grapeseed oil. And I added in kernels shaved off a couple freshly cooked cobs of corn for some added sweetness and crunch, and used purple, yellow and red potatoes for more color. It was fantastic, and not at all heavy. This recipe is a keeper! Thanks for sharing it.
Anon - That sounds fantastic, I like the changes you made and have noted them down!
ReplyDeleteyup... mmm... threw gumbo on it. Ahhh.
ReplyDelete