BLUE-RIBBON POTATO SALAD

Blue-Ribbon Potato Salad image

Provided by Sharon123

Time 30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

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

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