Tarragon Mustard Potato Salad
(12 servings)


  • 3 lbs. red potatoes

  • 2 t. salt, divided

  • 1/2 c. The Prairie Gypsies' Tarragon Mustard

  • 1 c. real mayonnaise

  • 1/2 t. ground black pepper

  • 4 slices bacon, fried crisp and chopped

  • 1/4 c. sweet onion, finely chopped

  • 1 T. fresh tarragon, chopped or 1 t. dried (reserve some for garnish)


Leaving the skins on the potatoes, cut in halves and place in a large stockpot and cover with at least 2 inches of water. Add 1 t. salt. Lightly boil until tender. Remove from heat, drain and cool completely. Cut potatoes in smaller chunks.

Mix together Tarragon Mustard and mayonnaise, add remaining salt and black pepper. Mix with potatoes, adding chopped bacon, onion, and 1/2 of the fresh tarragon. Garnish with remainder of tarragon. Chill at least 2 hours and serve at room temperature.

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