Title: Red Bliss Potato Salad (Victorian Recipe)
Categories: Salad Vegetable
Yield: 6 Servings
| 2 | lb | Red Bliss Potatoes (or) |
| | | Any red skinned potato |
| | | Tarragon or balsamic vinegar |
| | | Salt & Pepper to taste |
| 1 | c | Mustard mayonnaise |
| | | Crumbled bacon (optional) |
| | | 4-5 sprigs of tarragon |
| 1/4 | c | Chopped red onion |
Boil unpeeled potatoes in a large pot about 35 minutes, until tender. Drain
and refresh with cold water. Slice potatoes and sprinkle them liberally
with vinegar. After the potatoes are cool, drain excess vinegar. Add the
mustard mayonnaise dressing, tarragon, onion and bacon. Allow flavors to
blend for a couple of hours before serving. (Suggestion: Transport your
salads to picnic in mason jars tied with a festive ribbon.) From Dottie
Theriault's Collection 2/97