Place the potatoes into a large pot and cover with water. Bring to a
boil over high heat, then reduce heat to medium-low, cover, and
simmer until tender, about 20 minutes. Drain and allow to steam dry
for a minute or two.
In a bowl, whisk together the dry Italian dressing mix, tarragon
vinegar, water, and olive oil until thoroughly blended. Set aside.
Place the hot potatoes into a large bowl, and roughly but thoroughly
slice them with a table knife until the potatoes are in chunks. Pour
the dressing mixture over the hot potatoes, toss to coat, and let the
potatoes cool. Add the celery, bacon bits, dill pickle, and green
onion to the potatoes; lightly stir in mayonnaise until all ingredients
are well combined, and serve.
5 pounds red potatoes
1 (.7 ounce) package dry Italian
salad dressing mix (such as Good
1/4 cup tarragon vinegar
1/4 cup water
1 cup extra-virgin olive oil
1/2 cup chopped celery
1 cup real bacon bits
1/4 cup chopped dill pickle
1/4 cup chopped green onion
3 cups mayonnaise
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