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Ingredients

• 3 pound(s) russet potatoes, peeled, cut into 1-inch pieces
• 1.5 teaspoon(s) salt
• .5 cup(s) extra-virgin olive oil
• .25 cup(s) tarragon or cider vinegar
• 1 tablespoon(s) chopped fresh tarragon leaves
• .5 teaspoon(s) ground black pepper
• 1 cup(s) (about 1 stalk) chopped celery
• 1 cup(s) (1 medium) finely chopped sweet onion
• .5 cup(s) chopped green onions
• 2 tablespoon(s) sweet pickle relish
• 4 large eggs, hard-boiled, peeled, and grated
• .5 cup(s) mayonnaise

Description

3   Pound(s) Russet Potatoes, Peeled, Cut Into 1-inch Pieces 1.5   Teaspoon(s) Salt

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