Meemaw’s Potato Salad -Tarragon Vinegar is the Secret Ingredient

Now…don’t get your panties in a twist…but I am NOT going to give you the actual AMOUNTS for the ingredients in my potato salad recipe.  I didn’t measure…and it’s all about YOUR tastes.

You’re all grown up…so you can DO this!  Figure it out, Experiment…and ENJOY! (But DO try Tarragon Vinegar in your version…it makes a HUGE difference!)

MEEMAW’S POTATO SALAD

(I think I used about 8-10 potatoes)

Russet potatoes, scrubbed and cooked to al dente!
3 or 4 hard-boiled eggs

COOKING TIP: DO NOT overcook the potatoes…or you will end up with Mashed Potato Salad! And you can drop the eggs in with the potatoes to cook for 10 minutes. Only one pan to wash!

In a large bowl…combine the following:

About 3/4 C. Mayo-The GOOD stuff!
A Heaping Tablespoon of  Whole Grain Brown Mustard
About 3 Tablespoons of Tarragon Vinegar
About 1 Tablespoon of white sugar
Salt and pepper to taste
Half a bunch of Flat Leaf Italian Parsley-chopped
3 or 4 hard-boiled eggs-chopped
1 Small Onion, finely diced…more if you want.
3-4 Stalks Celery, finely diced…or more to taste

When potatoes and eggs are cooked…peel the whole works and dice them into the prepared dressing.  Try to add the potatoes while still warm.  They will absorb the dressing flavors better.  Mix well but don’t break up the potatoes!  Fold the ingredients together with a spatula.  If salad is too dry, add another dollop of mayo.  If you want it sweeter, add more sugar.  Want more tart?  Add more vinegar.  If the flavors are right but too dry, you can add a small amount of half and half.  Just experiment!  (And the flavors will “marry” if you make it the day before you want to serve it.  You can always add a little more mayo the next day if too dry.)

Let me know how it turns out.  Remember…now it’s YOUR potato salad!