My Reviews (24)

Potato Salad with Vinaigrette

The vinaigrette dressing for this potato salad is made with beef consomme, tarragon vinegar and vegetable oil.
Reviews (24)


15 Aug 2016
Reviewed by: dwigley
I made this 2 nights ago, sticking to the recipe as best I could, being there was no specified potato type, so I used what most have on hand, the russet. Of course I did not have the tarragon vinegar specified (as most home cooks do not) so I tried my own hand at using dried tarragon and letting it sort of steep in the white vinegar I did have on hand for a few. Outside of that, I did not make any changes. It was very tasty and a nice change, but I will not make this over my standard potato salad.
 
(Review from Allrecipes USA and Canada)
14 Aug 2016
Delish. Didn't change a thing. I loved it not everyone did.
 
(Review from Allrecipes USA and Canada)
13 Aug 2016
Reviewed by: Jane H
I think this could be a truly good salad, but needs a bit of help. It does not state what kind of potatoes, and how large? Potatoes come in a massive variety of types and sizes. I had 3 small new potatoes to use up, so I reduced the amount on everything by 2/3's. Still too much dressing. And I tasted the dressing before using, and it needed something, so I added a small amount of dijon mustard. Exactly what was needed. I will definitely be trying this again, with some tweaking.
 
(Review from Allrecipes USA and Canada)
13 Aug 2016
Reviewed by: Kathy
Great suggestion to use vegetable stock rather than beef consume. Nice vegetarian salad!
 
(Review from Allrecipes USA and Canada)

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