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Hot Tarragon Potato Salad

  • 4 min
  • Easy
  • 12
  • Potato, washed and medium diced -- 4 lb
  • Onion, medium diced -- 10 oz
  • Extra virgin olive oil -- 4 oz
  • Vinegar, champagne, 100 grain -- 8 oz
  • Garlic, dried, minced -- 1 tsp
  • Spices, tarragon, fresh, chopped -- 0.25 oz
  • Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound -- 1.5 oz
Preparation
1
Add potatoes to a large pot of salted boiling water. Cook potatoes for 15-20 minutes until fork tender. Remove from heat; drain potatoes.
2
In a large bowl, combine potatoes, onions and minced garlic. Toss to blend.
3
In a small bowl add Chicken Base, vinegar, oil and agave nectar. Stir with a wire whip to mix. Pour dressing over potato mix. Add tarragon and toss to coat.
4
Serve warm or chill for 1 hour and serve cold. Salt and pepper to taste.
Components