How to make warm potato salad

Here is a nice and lightly dressed potato salad. Simple an delicious. Cheers

36
STEPS
INGREDIENTS

Get your favorite potato. I typically use soft skinned or newer potatoes instead of bakers for salads.

Get your favorite potato. I typically use soft skinned or newer potatoes instead of bakers for salads.

Chunk and boil your potatoes in salted water until tender but not mushy. Drain and set aside, keep them warm but allow the water to steam off of them.

Chunk and boil your potatoes in salted water until tender but not mushy. Drain and set aside, keep them warm but allow the water to steam off of them.

Mix together the mayo, Dijon, olive oil, vinegar and salt and pepper

Mix together the mayo, Dijon, olive oil, vinegar and salt and pepper

Whisk until smooth.

Whisk until smooth.

It's your onion you can cry if you want to.

It's your onion you can cry if you want to.

Mix the warm potatoes with the onions, dressing and tarragon. If you allow the potatoes to cool first, then not as much of the dressing absorbs into the taters. Warm potatoes = tastier salad.

Mix the warm potatoes with the onions, dressing and tarragon. If you allow the potatoes to cool first, then not as much of the dressing absorbs into the taters. Warm potatoes = tastier salad.

Saut\u00e9 the mushrooms in frying oil. Once they have browned and softened, add too much butter to finish them off.

Sauté the mushrooms in frying oil. Once they have browned and softened, add too much butter to finish them off.

Mix everything together and serve warm or cold.

  • 2.0lb Potatos
  • 1.0Tbsp Dijon mustard
  • 3.0Tbsp Mayo
  • 2.0Tbsp Cider or wine Vinegar
  • 2.0Tbsp Olive oil
  • Salt and pepper
  • 1.0 Red Onions
  • 1.0tsp Taragon
  • 12.0 Mushrooms (sliced)
  • Butter and oil for frying
Halifax, Nova Scotia
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