Potato Salad

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Potato Salad

5 pounds potatoes, peeled, cooked and cubed.
salt and pepper
¼ cup cider vinegar
¼ cup Dijon mustard
½ cup sour cream
½ cup mayonnaise (such as Duke’s)
2 tablespoons tarragon
4 slices bacon, cooked and crumbled
1 cup peas, fresh or frozen (thawed)

Allow cooked potatoes to cool slightly. Season with salt and pepper, and sprinkle with vinegar.

Combine remaining ingredients, and add to potatoes. Mix well, but do not mash potatoes.

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