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Ingredients
| russet potatoes: 10 whole potatoes |
| celery (chopped): 1/2 cup |
| green onions - spring or scallion (chopped): 1/4 cup (minced) |
| vegetable oil: 1/2 cup |
| apple cider vinegar: 1/2 cup |
| salt: 1 Tbl |
| black pepper: 3/4 tsp |
| ground mustard: 1 Tbl |
| dried basil (ground): 1 1/2 tsp |
| dried thyme (leaves): 1 1/2 tsp |
| dried dill weed: 1 1/2 tsp |
| dried tarragon (leaves): 1 1/2 tsp |
| garlic: 2 cloves (minced) |
| honey: 1 Tbl |
| regular mayonnaise: 1 1/2 cups |
| black olives (optional) |
| parsley (optional) |
| chives (optional) |
French Potato Salad
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
9 serving(s)
Tags
- Boil the potatoes in their skins until done but not mushy.
- While the potatoes cook, blend the dressing ingredients in a blender or food processor.
- Cut the warm potatoes into the dressing, mix well and chill.
- Before serving, stir in the celery and green onion. Garnish with olives, parsley, and chives.