Potato Salad

This traditional picnic salad needs time to develop a robust flavor, so prepare it a day in advance.


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3 pounds potatoes*
6 eggs, hard-cooked
3/4 cup red onion, chopped
2 ribs celery
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1 tablespoon dried tarragon
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
 * Use white, yukon Gold, or new potatoes.

1. Boil the potatoes in their skins until cooked through. Drain and allow to cool. Remove the skins and cut the potatoes into bite-sized pieces.

2. Combine the potatoes, eggs, onion, and celery in a large bowl.

3. In a small separate bowl, combine the mayonnaise, mustard, tarragon, salt, and pepper.

4. Add the dressing to the salad and mix gently until well distributed.

5. Refrigerate 4 to 6 hours or overnight to let the flavors meld.

6. Remove the potato salad from the refrigerator 20 minutes before serving.

6. Sample the salad and add more salt, pepper, tarragon, mustard, or mayonnaise according to your taste.



Preparation Time: 
35 minutes plus 4 to 6+ hours downtime.