Hot Tarragon Potato Salad

Name: Hot Tarragon Potato Salad
Prep time: 4 s
Total time: 4 s
Yield: 12
Ingredients: 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 time
4 min
Difficulty Easy
Number of servings
12

Ingredients

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.