Home Recipe Salad Recipes Creamy Russet Potato Salad

Creamy Russet Potato Salad

creamy russet potato salad
  • (3 lb.) russet potatoes, peeled and cut into 1 in. pieces
  • (1 1/2 tsp.) salt
  • (1/2 cup) extra-virgin olive oil
  • (1/4 cup) tarragon or cider vinegar
  • (1 Tbsp.) fresh tarragon leaves, chopped
  • (1/2 tsp.) ground black pepper
  • (1 cup) celery, chopped
  • (1 medium) sweet onion, finely chopped
  • (1/2 cup) green onions, chopped
  • (2 Tbsp.) sweet pickle relish
  • (4 large) eggs, hard-boiled, peeled and grated
  • (1/2 cup) mayonnaise

Creamy Russet Potato Salad

Tender russet potatoes tossed with crunchy celery, hard-boiled eggs and a sweet pickle relish in a creamy dressing.

Preparation Time
About 20 minutes (plus 2 hrs chilling)
Cook Time
About 15 minutes


  1. 1In a large saucepan, cover potatoes with cold water. Add 1 tsp. salt. Place over High heat to boil. Cook 10-15 minutes, or until tender. Drain.
  2. 2In a large bowl, whisk together olive oil, vinegar, tarragon, 1/2 tsp. salt and pepper. Add potatoes, celery, onions and relish, stir to combine. Add eggs and mayonnaise, fold to combine.

  3. 3Cover and refrigerate at least 2 hours, up to overnight. Enjoy!

Nutritional Information

Serving Size: 1/8 of salad

Amount Per Serving:
  • Calories 238
  • Total Fat 14 g
  • Total Carbohydrate 24 g
  • Protein 4 g
  • Cholesterol 57 mg
  • Sodium 241 mg
  • Fiber 2 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Coleslaws/Potato Salads

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.