Perfect Potato Salad

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.

• Preparation Time: 15 hr
• Cooking Time: 40 mins
• Total Time: 15 hr 40 mins
• Calories: 279 Calories

Ingredients

• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons Dijon mustard
• cayenne pepper to taste
• 3 tablespoons apple cider vinegar
• ¼ cup kosher salt
• ½ cup finely diced celery
• 10 cups cold water
• 1 ¼ cups mayonnaise, or more if needed
• 1 pinch paprika for garnish
• 3 pounds large russet potatoes
• 2 tablespoons finely diced sweet onion (Optional)
• 3 large hard-boiled eggs, peeled and cut into chunks
• 1 teaspoon chopped fresh chives for garnish
• 1 teaspoon kosher salt, plus more as needed

Recipe Instructions

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.