Blue-Ribbon Potato Salad
A Creamy Scoop of Blue-Ribbon Potato Salad Goes Well with Any Straightforward Diner-Style Sandwich. We Used Russet Potatoes in This Salad, but You Can Use a...
A creamy scoop of Blue-Ribbon Potato Salad goes well with any straightforward diner-style sandwich. We used russet potatoes in this salad, but you can use a mix of small red new and baby Yukon Gold potatoes for a colorful alternative.
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- Yields:
- 8
- Cal/Serv:
- 238
Ingredients
- 3 lb. russet potatoes
- 1 1/2 tsp. salt
- 1/2 c. extra-virgin olive oil
- 1/4 c. tarragon or cider vinegar
- 1 tbsp. chopped fresh tarragon leaves
- 1/2 tsp. ground black pepper
- 1 c. chopped celery
- 1 c. finely chopped sweet onion
- 1/2 c. chopped green onions
- 2 tbsp. sweet pickle relish
- 4 large eggs
- 1/2 c. mayonnaise
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Directions
- Step 1Cook 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.
- Step 2Assemble 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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Marcus Vance is a cybersecurity auditor and technology writer dedicated to educating the public about online safety, data privacy regulations, enterprise security, and emerging cyber threats.
