Cold-Fashioned Potato Salad

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Upon making this and letting it chill for a few hours, I found it extremely bland. It has to be the mayo I used because it was not homemade. Anyway, to liven it up I added a tablespoon of red wine vinegar and a tablespoon of prepared mustard and let it set for a few more hours in the chill chest. Upon presenting it to my husband at dinner time his exact words were "Wow this tastes better that my mom's!!!"

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I have been on the lookout for a good potato salad recipe for years now and this is the ONE. The tarragon made me a little suspicious but no worries; this is absolutely perfect. We polished it off. I did add a little standard yellow mustard in addition to the dry. DELISH!

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This is by far one of my favorite potato dishes but I find that it starts to break down in just 24 hours after making it. I recommend making smaller batches unless your feeding a crowd.

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This was such a great recipe. Everyone could not stop talking about how good it was. Just the right amount of everything. It is so easy to make. Great for those summertime picnics!

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This was just the right ammount of mayo and flavor - a great side dish.

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Only change I made was to add a mixture of Dijon and Chinese mustard (weird sounding combo, but good instead of the dry mustard.

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I have made this potato salad several times. Every time I get continuous compliments. It isn't your every day potato salad. However, even children like it. The vinegar and tarragon are the main differences that make ALL the difference. It's incredible!

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I've made this recipe several times, and everyone who has eaten it has raved! I made a couple of substitutions- due to not having fresh tarragon or cornichons on hand, I used half the amount of dry tarragon and a half and half mix of finely chopped Claussen dill pickles and bread and butter pickles as substitutes. It could only be more wonderful with the actual ingredients called for, but it was still absolutely delicious with the substitutions. I also have to confess to not chilling the potatos over night when I was in a pinch for time- I iced them down well after cooking. It is a fairly forgiving recipe, from what I can tell. I highly recommend it.

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Now that's what i call good eats

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People now request that I make this at all BBQ's. It has a great tang and the fresh tarragon is wonderful.