Potato Salad

potato salad
From seriouseats.com

Ingredients

Potato Boil

  • 4 lbs russet potatoes, peeled, cut into ¾" cubes
  • 2Qts Water
  • 2T kosher salt
  • 2T white sugar
  • 2T/2T (divided) rice wine vinegar

Salad Dressing

  • 2T white sugar
  • 2T rice wine vinegar
  • 3 ribs celery, finely diced
  • 1 med red onion, finely diced
  • ¼ c chopped cornichons/baby dill pickles
  • 2T whole grain mustard
  • 1¼ c mayonnaise

To serve

4 scallions, green parts only, thinly sliced. ¼ c fresh parsley, minced. Optional.

Instructions

  1. Step 1

    Add all boil ingredients (2T vinegar) to pot together, starting from cold. Bring to boil over high heat. Reduce to simmer and cook, stiring occasionally until potatoes tender, ~10 minutes.

  2. Step 2

    Drain potatoes, transfer to rimmed baking sheet. Spread in an even layer, sprinkle/brush with 2T vinegar. Allow to cool to room temp, ~30 min.

  3. Step 3

    Combine salad dressing ingredients together in large bowl, stir with rubber spatula to combine. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour. Lasts 3 days.

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