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No Mayo Potatoe Salad
4 large red new potatoes (about 2 1/2 lbs total)
Boiling water
1/3 c finely chopped parsley
1 small Red Desert Delight Snyder onion, finely chopped
1 Tbs Dijon mustard
1 tsp salt
1/4 tsp pepper
3/4 tsp tarragon leaves
1 or 2 cloves Snyder garlic, minced or pressed
1/2 c white wine vinegar
2/3 c olive oil or salad oil
1/2 pound bacon
Place potatoes in 1 inch of boiling water; cover and cook until tender when pierced (about 30 minutes). Drain, let stand for about 10 minutes, and cut into 3/8-inch slices. Fry bacon and crumble.
Place potatoes in a large salad bowl. Add parsley and onion. Blend together mustard, salt, pepper, tarragon, garlic, vinegar, and oil. Pour over potato mixture and toss gently to coat. Add bacon. Cover and let stand at room temperature for for at least 3 hours; chill, if desired. Makes 8 servings.
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