Perfect Potato Salad
Use my mother Pauline's recipe to make the perfect potato salad for picnics and summer get togethers. It's pretty much a classic American salad.
large russet potatoes
3
pounds
kosher salt
¼
cup
cold water
10
cups
finely diced celery
½
cup
finely diced sweet onion (Optional)
2
tablespoons
chopped fresh parsley
2
tablespoons
large hard-boiled eggs, peeled and cut into chunks
3
chopped fresh chives for garnish
1
teaspoon
paprika for garnish
1
pinch
mayonnaise, or more if needed
1 ¼
cups
apple cider vinegar
3
tablespoons
Dijon mustard
2
tablespoons
kosher salt, plus more as needed
1
teaspoon
freshly ground black pepper
½
teaspoon
cayenne pepper to taste
 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.
  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.
  Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
  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.
