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Red Potato Salad Dijon

My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 3-1/2 pounds red potatoes (about 12 medium), cubed
  • 1/4 cup Dijon-mayonnaise blend
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons olive oil
  • 4 teaspoons minced fresh tarragon
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 6 green onions, thinly sliced

Directions

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
  • In a small bowl, mix mayonnaise blend, vinegar, oil, tarragon, salt and pepper. Drizzle over potatoes; toss to coat. Gently stir in green onions. Serve warm. Refrigerate leftovers.
Nutrition Facts
3/4 cup: 139 calories, 4g fat (1g saturated fat), 0 cholesterol, 557mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • annrms
    Mar 4, 2018

    I made this recipe to go with cold, leftover meatloaf. I used dried tarragon instead of fresh and added more black pepper. It's delicious! Will make this again.

  • xlsalbums
    Jul 31, 2017

    A little strong on the mustard flavor for me. I might pull back on that next time I try this