Tart And Tangy Potato Salad Food

TANGY POTATO SALAD

Steps:

• Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
• Drain well.
• Mix together the vinegar and mustard, then slowly whisk in the oil.
• When potatoes are cool enough to handle slice into a large bowl.
• Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
• Season, then toss gently to combine.
• Leave to stand at least 1/2 an hour.
• Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
• Serve.

CLASSIC TANGY POTATO SALAD

Steps:

• In large bowl combine mayonnaise, vinegar, salt, sugar and pepper.
• Add potatoes, celery, onion and eggs; toss to coat well.
• Cover; chill to blend flavors.

TANGY POTATO SALAD

Steps:

• Cook potatoes in boiling salted water until tender. Drain; cool slightly.
• Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.
• Heat chicken broth until warm; remove from the heat.
• Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill.
• Just before serving, gently stir in tomatoes and bacon.

TANGY POTATO SALAD

Steps:

• Mix together first 4 ingredients, cook until thick.
• Take off of stove, add 2 T mustard and 1 cup sugar. Mix together and refrigerate or use right away for potato salad.
• Mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes.
• Add mustard, sugar, onion, relish, boiled eggs and cooked dressing.