Grandma's Potato Salad

Total Time: 24 hrs 35 mins Preparation Time: 35 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 2 1/2 lbs idaho potatoes
• 3 tablespoons apple cider vinegar
• 1 cup mayonnaise
• 3 tablespoons yellow mustard
• 1/4 cup green onion, chopped
• 2 eggs, hard-boiled and diced
• 1 tablespoon fresh tarragon, chopped
• 5 tablespoons garlic, minced
• 3 medium sweet pickles, diced
• 1/2 cup onion, diced
• 1/2 cup celery, sliced thin
• 1 teaspoon sea salt
• 1 tablespoon sugar
• 1/2 teaspoon black pepper

Recipe

• 1 place potatoes into a large heavy-bottomed pot.
• 2 cover with cold water and place over medium heat.
• 3 cover the pot and bring to a boil.
• 4 immediately reduce heat and remove lid.
• 5 gently simmer until potatoes are fork tender.
• 6 drain and place into an ice bath to cool.
• 7 remove skin.
• 8 slice potatoes into rounds then half and place into a zip top bag.
• 9 add the vinegar and toss to coat all of the potatoes.
• 10 place the bag into the refrigerator overnight.
• 11 in a large mixing bowl, combine the mayonnaise, mustard, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, onions, and celery.
• 12 once evenly combined, add the potatoes and season with salt and pepper.
• 13 let the salad chill in the refrigerator for at least an hour before serving.