Summer Potato Salad

Potato salad seasoned with white wine vinegar, mayonnaise, tarragon and Worcestershire sauce.

  • Servings: 4-6
  • Cook Time: 30 mins
  • Main Ingredient: Potatoes

Ingredients

  • 1 lb. Yukon potatoes (diced)
  • 3 oz. bacon (diced)
  • 2 shallots (diced)
  • 1 cup celery (diced)
  • 12 oz. mayonnaise
  • 1 cup Dijon mustard
  • 2 Tbsp. Regina® White Wine Vinegar
  • 1 1/2 tsp. Worcestershire sauce
  • 4 medium hard-cooked eggs (chopped)
  • 6 Tbsp. olive oil
  • 1 Tbsp. Regina ® Red Wine Vinegar
  • 1/8 tsp. tarragon
  • salt and ground pepper (to taste)

Directions

Put potatoes in cold water, bring to a boil then simmer until tender but still firm. Dry. Pan fry bacon, add onions and cook until tender. Add celery to potatoes. In large bowl, mix all other ingredients except eggs to make the dressing. Fold potatoes and eggs with dressing. Serves 4-6.