Hot Tarragon Potato Salad
-
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.
Share
Components
