Vinegar Potato Salad

Serves 8 -12
Active time: 10 min
Total time: 30 min

1 pkg (1 1/2 lbs) Yellow Potatoes, cut into 1/4 inch slices
1 pkg (1 1/2 lbs) Gold Potatoes, cut into 1/4 inch slices
1/4 cup Sherry Vinegar
1/3 cup Tarragon Vinaigrette
1 Tbsp finely chopped fresh tarragon
Salt and pepper to taste

Place potatoes and enough cold water to cover in stockpot. Simmer on MEDIUM about 20
min (don't boil) until potatoes are fork-tender. Drain. Add vinegar, dressing and
tarragon to still-hot potatoes. Season to taste with salt and pepper.

Vegetables: 1.5 cup(s)
[Fruits & Vegetables ] [Vegan ] [Low Fat ] [Lactose Free ] [Gluten
Free ]

Calories: 190.0
Nutrition Info: Each serving (1 1/2 cup) contains 190 calories, 35 g
carbohydrate, (3 g fiber), 4 g protein, 4 g fat, (0 g saturated fat),
0 mg cholesterol, and 150 mg sodium.
[Vinegar Potato Salad]


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/