Blue-Ribbon Potato Salad

Name: Blue-Ribbon Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 cups, 8 serving(s)
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

(3)

Recipe by Sharon123

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

People talking

Join In Now Join the conversation!

READY IN: 30mins

SERVES: 8

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction