Fresh Herb Potato Salad

Reprinted with permission from the publisher, Oxmoor House, from All Fired Up by Troy Black and Southern Living. Copyright 2013.

Fresh Herb Potato Salad

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    4 lb. Yukon gold potatoes 1/2 cup sour cream
    1/2 cup diced celery 3 tablespoons chopped fresh tarragon
    1/2 cup chopped fresh flat-leaf parsley 2 garlic cloves, pressed
    1/3 cup finely chopped green onions 1 tablespoon Dijon mustard
    3 hard-cooked eggs, peeled and grated 1 teaspoon salt
    1 cup mayonnaise 3/4 teaspoon freshly ground pepper


    Prep: 30 min Total:
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    • 1

      Cook potatoes in boiling water to cover 30 to 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes; cut into 1-inch cubes.

    • 2

      Stir together potatoes, celery, parsley, green onions, and eggs in a large bowl.

    • 3

      Stir together mayonnaise and next 6 ingredients; stir into potato mixture. Serve immediately, or cover and chill up to 12 hours

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