Americana Potato Salad

• 3 pound(s) small red pototoes, quartered
• 1 1/2 teaspoon(s) salt
• 1/2 cup(s) extra-virgin olive oil
• 1/4 cup(s) tarragon or cider vinegar
• 1 teaspoon(s) dried tarragon leaves (or 1 tablespoon fresh chopped tarragon leaves)
• 1/2 teaspoon(s) freshly ground black pepper
• 1 cup(s) chopped celery
• 1 cup(s) finely chopped sweet onion
• 1/2 cup(s) chopped green onions
• 2 tablespoon(s) sweet pickle relish
• 4 large hard-boiled eggs, peeled and grated
• 1/2 cup(s) mayonnaise
• 1/4 cup(s) finely chopped roasted red pepper
• 4 strip(s) crisp bacon, crumbled

1. In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover.
2. Bring to a boil over high heat.
3. Cook potatoes until fork-tender -- 10 to 15 minutes.
4. Drain potatoes and place in a large bowl.
5. In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and black pepper.
6. Add olive-oil mixture to potatoes.
7. Stir in celery, sweet and green onions, and pickle relish.
8. Fold in eggs and mayonnaise.
9. Cover and refrigerate for at least 2 hours or overnight.
10. Thirty minutes before serving, let potato mixture warm to room temperature.
11. Just before serving, fold in roasted red pepper and sprinkle with crumbled bacon.

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Taken from www.epicurious.com/recipes/member/views/americana-potato-salad-52280421 (may not work)