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     Garden Potato Salad

Serves 8
  • 7 medium-sized Texas red potatoes, baked and slightly cooled
  • 2 Texas carrots, grated
  • 1 Texas green bell pepper, chopped
  • 1 Texas red onion, sliced thin
  • 3 Tablespoons olive oil (for dressing)
  • 5 Tablespoons chicken or vegetable broth (for dressing)
  • 2 Tablespoons wine vinegar (for dressing)
  • 1 Tablespoon lemon juice (for dressing)
  • 1-11/2 Teaspoons. Dijon mustard (for dressing)
  • 1 Teaspoon tarragon flakes (for dressing)

Directions
Cut potatoes into bite-sized chunks. Mix dressing ingredients together and toss in a large bowl with the potato pieces, carrots, bell pepper and onion. Serve chilled.

Recipe modified from Produce for Better Health Foundation. Find this and lots more at www.fruitsandveggiesmorematters.org/?page_id=10 .

Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.
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