Blue-ribbon Potato Salad

Blue-ribbon Potato Salad



3 pounds russet potatoes -- peeled and cut into 1-in. pieces

1 1/2 teaspoons salt -- divided

1/2 cup extra-virgin olive oil

1/4 cup cider vinegar

1 tablespoon tarragon leaves -- chopped

1/2 teaspoon pepper

1 cup celery -- chopped

1 cup sweet onion -- finely chopped

1/2 cup green onions -- chopped

2 tablespoons sweet pickle relish

4 eggs -- hard-boiled, peeled and grated

1/2 cup mayonnaise


In a large saucepan, combine potatoes, 1 teaspoon salt and enough water to cover. Bring to a boil over high heat and cook for 10 to 15 minutes until potatoes easily pierce with a fork. Drain potatoes and place them in a large bowl. 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.


Yields 8 cups.