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. 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. 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. 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. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

Nutrition per serving