Yield: 4
Prep Time: 20 Minutes
Ready Time: 35 Minutes
Cook Time: 15 Minutes
Ingredients
- Dijon-Tarragon Dressing:
- 1/3 cup olive oil
- 3 tablespoons Dijon-style mustard
- 3 tablespoons white wine vinegar
- 1 clove garlic, finely chopped
- 1/2 teaspoon dried tarragon leaves
Salad:
- 1 1/3 pounds (about 4 medium) potatoes, cut into 1-inch cubes
- 1 cup sliced celery
- 2 hard-boiled eggs, coarsely chopped
- 2 tablespoons drained capers
- 3/4 teaspoon salt
- Pepper
- Lettuce leaves (optional)
Preparation
In large bowl, whisk together dressing ingredients until blended; set aside. In medium saucepan, cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes or until just tender; drain. Add potatoes, while still warm, to dressing; toss to coat. Add celery, eggs, capers and salt; toss gently to combine. Season with pepper, as desired. Serve on lettuce-lined salad plates, if desired.
Calories: 390 Fat: 22g Cholesterol: 105mg Sodium: 290mg Fiber: 4g Protein: 8g
Recipe courtesy of the US Potato Board
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