All-American Potato Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 lbs. (4 to 4 medium) russet potatoes, peeled and cut into 3/4 inch cubes
• 1 Tbsp. PLUS 1/2 tsp. salt, divided use
• 2 Tbsp. distilled white vinegar
• 1 medium celery rib, finely chopped (about 1/2 cup)
• 2 Tbsp. minced red onion
• 3 Tbsp. sweet pickle relish
• 1/2 cup mayonnaise, plus more as needed
• 3/4 tsp. dry mustard
• 3/4 tsp. celery seed
• 2 Tbsp. minced fresh parsley
• 1/4 tsp. ground black pepper
• 2 large hard cooked eggs peeled and cut into 1/4-inch cubes, optional

Directions

1. Place potatoes in large saucepan and add water to cover by one inch. Bring to boil over medium high heat; add 1 Tbsp. of the salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender but still firm and not mealy, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add vinegar and using rubber spatula, toss gently to combine. Let stand until potatoes are just warm or cool to room temperature, at least 20 minutes.

3. Meanwhile, in small bowl, stir together chopped celery, onion, pickle relish, mayonnaise, dry mustard, celery seed, parsley, black pepper and the remaining 1/2 tsp. salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled.

4. Potato salad can be covered and refrigerated for up to one day.

5. Notes: To substitute celery salt for the celery seed omit salt in the dressing.

6. If potato salad is too dry, add upo to 2 Tbsp. more mayonnaise.

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