VoxVlog

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.

Read More

Advertisement - Continue Reading Below

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

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.

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfm7ywsIydqaKmm6h8s7HCoqeeq1%2BWfnN8k2iZpa2VYr%2BqrsGopWaon6mutbuMrJilmZRigHR9kWg%3D