Hot Tarragon Potato Salad

  • 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.
Nutritional facts per serving
Energy
211.8 kcal | 10.0 %
Protein
3.5 g | 6.0 %
Carbohydrates
27.3 g | 52.0 %
Sugars
0.0 g
Fiber
3.0 g
Sodium
484.7 mg
Fats
10.1 g | 42.0 %
Saturated Fats
1.5 g
Components