Classic Potato Salad

By Leite's Culinaria

Ingredients

2 pounds russet potatoes (peeled and cut into 3/4-inch (18-mm) pieces)
1/2 teaspoon table salt (plus salt for cooking potatoes)
2 tablespoons distilled white vinegar
1/2 cup mayonnaise
1 stalk celery (chopped fine)
3 tablespoons store-bought or homemade sweet pickle relish
2 tablespoons finely chopped red onion
2 tablespoons minced fresh parsley or fresh chives
3/4 teaspoon dry mustard
3/4 teaspoon celery seeds*
1/4 teaspoon freshly ground black pepper
2 hard-boiled eggs (peeled and cut into 1/4-inch (6-mm) pieces (optional))

Prep Time20mins
Cook Time10mins
Servings6

Instructions

In a large saucepan, combine potatoes and 1 tablespoon salt and add enough water to cover by 1 inch (25 mm). Bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender and paring knife can be slipped in and out of potatoes with little resistance, about 8 minutes.

Drain potatoes and gently dump into a large bowl. Add vinegar and use a rubber spatula to toss gently to combine. Let sit until potatoes are just warm, about 20 minutes.

While the potatoes sit, in a small bowl, combine mayonnaise, celery, relish, onion, parsley, mustard, celery seeds, pepper, and salt.

Using a rubber spatula, gently fold mayonnaise mixture and eggs, if using, into potatoes. Refrigerate until chilled, about 1 hour. Serve.