 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A nice, creamy potato salad that will go well at any barbeque! From Country Living magazine. Ingredients:
3 lbs russet potatoes, peeled, cut into 1-inch pieces |
1 1/2 teaspoons salt |
1/2 cup extra-virgin olive oil |
1/4 cup tarragon or 1/4 cup cider vinegar |
1 tablespoon chopped fresh tarragon leaves |
1/2 teaspoon ground black pepper |
1 cup about 1 stalk chopped celery |
1 cup finely chopped sweet onion |
1/2 cup chopped green onion |
2 tablespoons sweet pickle relish |
4 large eggs, hard-boiled, peeled, and grated |
1/2 cup mayonnaise |
Directions:
1. Cook the potatoes:.
2. 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.
3. Assemble the salad:.
4. 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.
|
|