Potato Salad


Serves 12
Ingredients
  • 3 lb russet potatoes cut into uniform cubes
  • 2 Tbsp kosher salt, for cooking potatoes
  • 4 Tbsp champagne vinegar
  • ¾ cup celery,⅛-inch dice
  • ¾ cup mayonnaise
  • 3 Tbsp Dijon mustard
  • 3 hard cooked eggs peeled and chopped
  • 3 scallions green and white parts chopped
  • ¼ cup dill pickle relish
  • 2 Tbsp fresh chopped dill
  • 2 Tbsp fresh chopped parsley
  • 1 Tbsp kosher salt
  • 1 Tbsp fresh ground pepper
Directions
  1. Peel the potatoes and cut them into 3/4-inch cubes.
  2. Add the potatoes to a large stock pot and fill with cold water until the potatoes are just covered.
  3. Add 2 Tbsp kosher salt to the water and bring to a boil over high heat.
  4. Turn the heat to low and simmer for 20 minutes or until the potatoes are cooked. Drain.
  5. Transfer the potatoes to a large bowl and sprinkle with the vinegar. Allow the potatoes to cool to room temperature.
  6. In a large bowl, gently stir together potatoes, celery, mayonnaise, relish, onion, parsley, mustard, salt, pepper, and chopped eggs. Add more salt and pepper to taste.
  7. Cover and refrigerate for up to 48 hours. Serve sprinkled with additional dill, scallions and parsley if desired.