Hot Potato Salad
If you have about 45 minutes to spend in the kitchen, Hot Potato Salad might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 24 calories, 1g of protein, and 0g of fat. This recipe serves 1 and costs 71 cents per serving. It works well as a very affordable side dish for The Fourth Of July. If you have celery, tarragon, salt, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 41%. If you like this recipe, you might also like recipes such as Potato Egg Casserole a La Hot Potato Salad, Hot Potato Salad, and Hot Potato Salad.
Ingredients
celery
1 serving
cider
1 serving
lemon
1 serving
parsley
1 serving
potatoes
1 serving
salt
1 tablespoon
tarragon
1 serving
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vinegar
1 serving
water
48 ounces
Cooking in Steps
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1Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley.
salt and pepper
potato
parsley
celery
water
-
2Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one third inch thick. Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly
apple cider vinegar
olive oil
potato
tarragon
lemon
oven
