Prep 15 mins
Cook 15 mins
A nice, creamy potato salad that will go well at any barbeque! From Country Living magazine.
- 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
- Cook the potatoes:.
- 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.
- Assemble the salad:.
- 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.
This recipe came out just as I would hope for in a potato salad. I do love potato salad and make it all sorts of ways! This one is certainly a keeper. I did not have any fresh tarragon, sadly, since it was lost in a hurricane; but I digress. I did use homemade tarragon vinegar, which happily tasted great! I really love that the trick of using oil and vinegar so that less mayo is necessary to get that creamy consistency we all know and love. Thanks for posting.
How awesome was this ? Other than seeing if my picky eater daughter would have any.. she did, this was the PERFECT side dish with dinner tonight. Served this with Monterey Barbecued Skillet Chicken. I did scale down this to 4 servings, using 1/8 cup cidar vinegar, and omitted the salt. This was excellent, full of flavor, and could easily make for a light dinner with the 8 servings. Definately a top ten recipe I have had this year, other than the salt ( personnal preference) would not change a thing. A do again recipe during these summer months, for the occasional barbecuing. Made for PRMR tag.
I followed the directions exactly - same amounts - (except for the tarragon which I didn't have on hand), but, the cider vinegar took over the salad and the result was not very tasty. My hubby and I ate about 1 cup total, and threw out the remainder. This was disappointing as I had hoped that with a Blue-Ribbon designation, it would be delicious.