Ingredients:
- 6 potatoes
- 1/2 cup Tarragon Vinaigrette Dressing
- 4 hard-boiled eggs, diced
- 3 celery stalks, diced
- 1 red or white onion, diced
- 1/2 cup chopped green olives or 2 Tbsp capers
- 1 cup mayo or Rugged Garlic Dressing
- salt, pepper, paprika to taste
Directions:
Cook potatoes whole for 30 mins (or cut and cook for less time – done when still just a bit firm). Add and mix with the rest of the stuff.
Cook Time:
about 45 minutes
Comments:
From my Cabbagetown Cafe Cookbook. This is best left to sit for a day or two before eating but if you don’t have a few days, it is good to pour the dressing over the cooked potatoes then leave them to cool for an hour or two before finishing up with the rest of the ingredients. That Garlic dressing is powerful and one just more dang thing to make sometimes so I often go the easy route with simple mayo, but I always use less than recommended. I’ve even been out of mayo and just used more dressing. That was yummy with sausage thrown in too. Big hit at the neighborhood party!