Garden Potato Salad
Makes: 8 servings


  • 7 red potatoes, medium size, baked and cooled a bit
  • 2 carrots, grated
  • 1 green bell pepper, chopped
  • 1 red onion, sliced thin
  • 3 tablespoons olive oil (for dressing)
  • 5 tablespoons chicken (or vegetables) broth (for dressing)
  • 2 tablespoons wine vinegar (for dressing)
  • 1 tablespoon lemon vinegar
  • 1 ½ teaspoon Dijon mustard (for dressing)
  • 1 teaspoon Tarragon flakes (for dressing)

Preparation Instructions

Cut potatoes into bite-size chunks. Mix dressing ingredients together and toss in a large bowl with the potato pieces, carrots, bell peppers, and onion. Served chilled.

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