Blue Ribbon Potato Salad

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

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Steps

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Cook the potatoes:.

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In a large saucepan , combine potatoes , 1 teaspoon salt , and enough water to cover.

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Bring to a boil over high heat and cook potatoes until easily pierced with a fork , 10 to 15 minutes.

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Drain potatoes and place them in a large bowl.

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Assemble the salad:.

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In a small bowl , whisk together olive oil , vinegar , tarragon , remaining 1 / 2 teaspoon salt , and pepper.

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Pour olive-oil mixture over warm potatoes.

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Stir in celery , sweet and green onions , and pickle relish.

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Fold in eggs and mayonnaise.

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Cover and refrigerate for at least 2 hours or overnight.

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Ingredients

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russet potatoes, salt, olive oil, tarragon, fresh tarragon leaves, ground black pepper, celery, sweet onion, green onion, sweet pickle relish, eggs, mayonnaise