Ingredients
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3 lbs russet potatoes, peeled, cut into 1-inch pieces
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1 1/2 teaspoons salt
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1/2 cup extra-virgin olive oil
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1/4 cup tarragon or 1/4 cup cider vinegar
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1 tablespoon chopped fresh tarragon leaves
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1 cup about 1 stalk chopped celery
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1 cup finely chopped sweet onion
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2 tablespoons sweet pickle relish
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4 large eggs, hard-boiled, peeled, and grated
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1/2 cup mayonnaise
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1/2 teaspoon ground black pepper
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1/2 cup chopped green onion
Instructions
- 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.