This perfect potato salad recipe belongs to my mother, Pauline. Use it to make the most perfect potato salad for picnics and summer get togethers. It's pretty much a classic American salad.
Ingredients
- 3 pounds large russet potatoes
- 0.25 cups kosher salt
- 10 cups cold water , or as needed
- 3 large hard-boiled eggs , peeled and cut into chunks
- 0.5 cups finely diced celery
- 2 tablespoons finely diced sweet onion , Optional
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh chives for garnish
- 1 pinch paprika for garnish
Instructions
-
1
Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
-
2
Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
-
3
Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
-
4
Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.
Nutrition Facts
Per serving
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