Blue-ribbon Potato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 lbs russet potatoes, peeled, cut into 1-inch pieces
• 1 1/2 teaspoons salt
• 1/2 cup extra-virgin olive oil
• 1/4 cup tarragon or 1/4 cup cider vinegar
• 1 tablespoon chopped fresh tarragon leaves
• 1/2 teaspoon ground black pepper
• 1 cup about 1 stalk chopped celery
• 1 cup finely chopped sweet onion
• 1/2 cup chopped green onion
• 2 tablespoons sweet pickle relish
• 4 large eggs, hard-boiled, peeled, and grated
• 1/2 cup mayonnaise

Recipe

• 1 cook the potatoes:.
• 2 in a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. drain potatoes and place them in a large bowl.
• 3 assemble the salad:.
• 4 in a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. pour olive-oil mixture over warm potatoes. stir in celery, sweet and green onions, and pickle relish. fold in eggs and mayonnaise. cover and refrigerate for at least 2 hours or overnight.