Deb Williams' New Potato Salad

6 medium new red potatoes, cubed 1/3 cup olive or vegetable oil 1/4 cup cider vinegar 1 T. country style Dijon mustard 1 small onion, chopped 1 clove garlic, minced 2 t. Tabasco green pepper sauce 1/2 t. salt 1 T. chopped fresh dill, or 1/2 t. dried 1 T. chipped fresh tarragon, or 1/2 t. dried

Cook potatoes in boiling water 10 to 15 minutes or until tender. Drain. In large bowl, combine oil, vinegar, mustard, onion, garlic, Tabasco sauce, salt, dill and tarragon; blend well. Add warm potatoes and toss to coat well. Cover and refrigerate at least 2 hours to blend flavors. Makes 6 servings. Source: Unknown

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