Make and share this Blue-Ribbon Potato Salad recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 367.9, Fat 21.2, SaturatedFat 3.5, Cholesterol 96.8, Sodium 630.3, Carbohydrate 38.8, Fiber 4.7, Sugar 4.7, Protein 7.7
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