Shelly's Recipe

AMERICANA POTATO SALAD - Easy

Category: Potato Salads

3 lbs small red pototoes, quartered
1 1/2 tsp salt
1/2 cups extra-virgin olive oil
1/4 cups tarragon or cider vinegar
1 tsp dried tarragon leaves
1/2 tsp freshly ground black pepper
1 cups chopped celery
1 cups finely chopped sweet onion
1/2 cups chopped green onions
2 tbsp sweet pickle relish
4 large hard-boiled eggs, peeled and grated
1/2 cups mayonnaise
1/4 cups finely chopped roasted red pepper
4 strips crisp bacon, crumbled

In a large saucepan, combine potatoes, 1 tsp salt, and enough water to cover. Bring to a boil over high heat. Cook potatoes until fork-tender -- 10 to 15 minutes. Drain potatoes and place in a large bowl.

In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 tsp salt, and black pepper. Add olive-oil mixture to 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.

30 minutes before serving, let potato mixture warm to room temperature. Just before serving, fold in roasted red pepper and sprinkle with crumbled bacon.