Perfect Potato Salad

Name: Perfect Potato Salad
Cook time: 40 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 3 pounds large russet potatoes; ¼ cup kosher salt; 10 cups cold water; ½ cup finely diced celery; 2 tablespoons finely diced sweet onion; 2 tablespoons chopped fresh parsley; 3 large hard-boiled eggs, peeled and cut into chunks; 1 teaspoon chopped fresh chives for garnish; 1 pinch paprika for garnish; 1\u2009¼ cups mayonnaise, or more if needed; 3 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 teaspoon kosher salt, plus more as needed; ½ teaspoon freshly ground black pepper; cayenne pepper to taste

This is my mother Pauline’s recipe. It’s pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

INGRIDIENT

3 pounds large russet potatoes

¼ cup kosher salt

10 cups cold water

½ 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

1 teaspoon chopped fresh chives for garnish

1 pinch paprika for garnish

1 ¼ cups mayonnaise, or more if needed

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

cayenne pepper to taste

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.

Step: 4

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.

NUTRITION FACT

Per Serving: 279 calories; protein 4.3g; carbohydrates 22.4g; fat 19.6g; cholesterol 61.7mg; sodium 2282.3mg.

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