Blue-Ribbon Potato Salad

Ingredients

• 3 lb. russet potatoes
• 1½ tsp. salt
• ½ c. extra-virgin olive oil
• ¼ c. tarragon or cider vinegar
• 1 tbsp. chopped fresh tarragon leaves
• ½ tsp. ground black pepper
• 1 c. chopped celery
• 1 c. finely chopped sweet onion
• ½ c. chopped green onions
• 2 tbsp. sweet pickle relish
• 4 large eggs
• ½ c. mayonnaise

Directions

1. 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.
2. 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.
3. Source: countryliving.com