Potato Salad

• 1 pkg Good Seasons Italian dressing
• 1/4 cup Tarragon vinegar
• 1 cup virgin olive oil
• 3 cups good quality Mayonnaise
• 1/2 cup chopped celery
• 1 cup chopped cooked bacon
• 1/4 cup chopped dill pickle (optional)
• 1/4 cup chopped green onion
• 5 pounds of red potatoes

1. Cook red potatoes with skins on until soft.
2. Drain liquid.
3. Take a knife and slice through the potatoes thoroughly while still hot. Pour dressing over hot sliced potato. There should only be enough dressing to be absorbed by the potato. The purpose of the previous steps is to flavor the potato. Potatoes sometimes have a cold waxy taste. This treatment while hot gives them an aromatic garlicky flavor.
4. The potato should not be standing in liquid of more than a half inch.
5. Chop dill pickles, celery, green onion, & bacon as you like. This can be placed on top of the potatoes are mixed in at this time.
6. Just prior to serving add mayonnaise to cover and combine all. This should not be soupy, but should enhance the potato mixture.

italian dressing, tarragon vinegar, virgin olive oil, mayonnaise, celery, bacon, dill pickle, green onion, red potatoes

Taken from www.epicurious.com/recipes/member/views/potato-salad-50004315 (may not work)