2 pound russet potatoes (medium (3 to 4), peeled and cut into 3/4-inch cubes)
1 tablespoon Salt
2 tablespoon white vinegar (distilled)
1 celery stalk (medium, finely chopped (~ 1/2 c))
2 tablespoon red onion (minced)
3 tablespoon sweet pickle relish
1/2 cup mayonnaise (See Notes)
3/4 teaspoon powdered mustard
3/4 teaspoon Celery seed
2 tablespoon parsley leaves (fresh, minced)
1/4 teaspoon black pepper (ground)
2 eggs (large, hard-cooked, peeled and cut into 1/4-inch cubes (optional))
- Place potatoes in large saucepan and add water to cover by 1 inch.
- Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to large bowl.
- Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
- Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes.
- Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.
- (Potato salad can be covered and refrigerated for up to 1 day.)
- This recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing.
- When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart.
- The potatoes must be just warm, or even fully cooled, when you add the dressing.
- If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
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