Blue-Ribbon Potato Salad

READY IN: 30mins
Recipe by Sharon123

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

Top Review by threeovens

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.

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.

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