What Exactly is Texas Potato Salad from 1966? So Different, So Good!
You are going to love this! If you are looking for a NO MAYO potato salad recipe that is different and a perfect side dish, look no further. This treasure from 1966 will have your company asking for more!
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What Exactly is Texas Potato Salad from 1966? So Different, So Good!
You are going to love this! If you are looking for a NO MAYO potato salad recipe that is different and a perfect side dish, look no further. This treasure from 1966 will have your company asking for more! YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons...
Notes
4 Russet Potatoes, Peeled, Left Whole 1 Can Beef Consomme 1 Clove Garlic 3 TBS Tarragon Vinegar or 3 TBS White Wine Vinegar + 1 TSP Dried Tarragon 2 TBS Olive Oil 1 TSP Salt 1/4 TSP Pepper 1/4 Cup Parsley, Chopped 1 Small Red Onion, Finely Chopped 1/4 Cup Parmesan, Grated Cook potatoes until tender (about 12-20 minutes) on a large saucepan with consomme and garlic clove cut in half. While potatoes are cooking, combine the remaining ingredients and set aside. Remove potatoes from consomme and discard garlic. Dice potatoes while still warm. Mix with dressing (this will not be liquid, more of a relish and made up mostly of the onions). Chill several hours or overnight.