Blue-Ribbon Potato Salad

• 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

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.

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

Taken from www.food.com/recipe/blue-ribbon-potato-salad-480192 (may not work)