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Too many potato salads are bland. The key is to season the potatoes when they hot and can still absorb other flavors. We choose russet potatoes because they crumble a bit when cooked and form a creamy, cohesive salad. Once the chunks of peeled potatoes are tender, they are drained and seasoned with a splash of white vinegar. After cooling a bit, it’s time to add the other seasonings—sweet pickle relish, mustard powder, celery seed, parsley, salt, and pepper—as well as finely chopped celery and minced red onion. Just 1/2 cup of mayonnaise is enough to dress 2 pounds of potatoes perfectly.
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch cubes
- Table salt
- 2 tablespoons distilled white vinegar
- 1 medium rib celery, chopped fine (about ½ cup)
- 2 tablespoons minced red onion
- 3 tablespoons sweet pickle relish
- ½ cup mayonnaise (see note)
- ¾ teaspoon powdered mustard
- ¾ teaspoon celery seed
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon ground black pepper
- 2 large hard-cooked eggs, peeled and cut into ¼-inch cubes (optional)
- Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
- Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and ½ teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
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