Use my mother Pauline's recipe to make the perfect potato salad for picnics and summer get togethers. It's pretty much a classic American salad.
Ingredients
- large russet potatoes: 3 pound
- kosher salt: 0.25 cup
- water: 10 cups (cold)
- celery: 0.5 cup (finely diced)
- sweet onion: 2 Tbsp (finely diced, optional)
- fresh parsley: 2 Tbsp (chopped)
- hard-boiled eggs, peeled and cut into chunks: 3 piece
- fresh chives: 1 tsp (for garnish, chopped)
- pinch paprika: 1 piece (for garnish)
- ¼ cups mayonnaise: 1 piece (if needed)
- apple cider vinegar: 3 Tbsp
- Dijon mustard: 2 Tbsp
- kosher salt: 1 tsp (plus more as needed)
- black pepper: 0.5 tsp (freshly ground)
- cayenne pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
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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. Chef John
