The cast of characters; potatoes (today I used a 5lb bag), medium olives, three hard boiled eggs, dried minced onion (or 1/2 c minced onion if you like the fresh stuff), celery, mayo, sugar, salt, pepper, dill and that secret something... tarragon vinegar.
oops... almost forgot these guys:
Boil your potatoes. This many potatoes took 38 minutes to be tender enough to pierce with a toothpick.
While your taters are a'boiling, make your dressing. Heck, if you are not waiting for nice daylight to take pictures of the process, make your dressing the night before and let those flavors meld!
Start with a cup of mayonnaise.
To that, add 1/4 tsp pepper, 1/2 tsp salt and a tsp of sugar.
And the specialness: 1/2 tsp dried dill and 2 tbsp tarragon vinegar.
Then mix.
Don't forget the 3 tbsp dried onion... it'll reconstitute a bit.
...mmmmmmm...
Put it in the chill chest and put those taters out on a nice clean towel to cool.
When they are cool enough to handle, peel em. And then cube them into bite size pieces.
While you are cutting, you'll also want to halve your olives and cut a cup of celery and your three hard boiled eggs.
Then put them all in a really big bowl.
And mix in your dressing.
And then if you are like me, decide to make another half batch of dressing because it is so yummy!
Mix it all together and chill it in the fridge until it's time to eat. :)
We always get rave reviews when we (Mom and I) make this potato salad and I hope you like it too!
