All-American Potato Salad

 

 Ingredients (Serves 6)

• 2 lbs russet potatoes, peeled & cut into ¾-inch cubes
• 1 tbsp + ¾ tsp salt, divided
• 2 tbsp distilled white vinegar
• ½ cup finely chopped celery
• 2 tbsp minced red onion
• 3 tbsp sweet pickle relish
• ⅔ cup mayonnaise (use a good-quality brand)
• ¾ tsp dry mustard
• ¾ tsp celery seed
• 2 tbsp minced fresh parsley
• ¼ tsp freshly ground black pepper
• 2 hard-boiled eggs, chopped (optional but recommended)

Instructions

1. Cook the Potatoes
   Place potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil. Add 1 tbsp salt, reduce heat, and simmer for ~8 minutes until fork-tender. Drain.

2. Add Vinegar
   While still warm, transfer potatoes to a bowl and drizzle with vinegar. Toss gently and let sit for 20 minutes.

3. Make the Dressing
   In a separate bowl, mix celery, onion, relish, mayo, mustard, celery seed, parsley, pepper, and remaining ¾ tsp salt.

4. Combine & Chill
   Gently fold the dressing and chopped eggs into the potatoes. Cover and refrigerate for at least 1 hour.

Tips 

• Start potatoes in cold water for even cooking.
• Let potatoes absorb vinegar while warm for extra flavor.
• Make ahead—the flavors deepen overnight.