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