- 3 pounds large russet potatoes
- 1/4 cup kosher salt
- 10 cups cold water
- 1/2 cup finely diced celery
- 2 tablespoons finely diced sweet onion (optional)
- 2 tablespoons chopped fresh parsley
- 3 large hard-boiled eggs, peeled and cut into chunks
- chopped fresh chives for garnish (optional)
- paprika for garnish (optional)
- Dressing:
- 1 1/4 cups mayonnaise, or more if needed
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- cayenne pepper to taste
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
05/15/2018
recipepes.com
Perfect Potato Salad, recipe
PT15M
PT1H
5
455 calories
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