Hot Potato Salad

Hot Potato Salad

  Ready in : 45 mins

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

celery

1 serving

cider

cider

1 serving

lemon

lemon

1 serving

parsley

parsley

1 serving

potatoes

potatoes

1 serving

salt

salt

1 tablespoon

tarragon

tarragon

1 serving

vinegar

vinegar

1 serving

water

water

48 ounces

Cooking in Steps

  1. 1
    Wash 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

    salt and pepper

    potato

    potato

    parsley

    parsley

    celery

    celery

    water

    water

  2. 2
    Mix 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

    apple cider vinegar

    olive oil

    olive oil

    potato

    potato

    tarragon

    tarragon

    lemon

    lemon

    oven
    oven