Total Time
30mins
Prep 15 mins
Cook 15 mins

A nice, creamy potato salad that will go well at any barbeque! From Country Living magazine.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

5 5

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.