Blue-Ribbon Potato Salad

Recipe by Sharon123
READY IN: 30mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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