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Extra Special Potato Salad




Source of Recipe


Shanny, adapted from Cook's Illustrated






List of Ingredients



• 2 lbs. (3 or 4 medium) russet potatoes, peeled & diced into 3/4 inch cubes
  
• 1 tbsp. salt
  
• 2 - 3 tbsp. white vinegar
  
• 1/2 cup diced celery
  
• 3 tbsp. minced onion
  
• 3 tbsp. sweet pickle relish
  
• 1/2 cup mayonnaise
  
• 3/4 tsp. ground mustard
  
• 3/4 tsp. celery seed
  
• 2 tbsp. minced fresh parsley
  
• 1/2 tsp. salt, or to taste
  
• 1/4 tsp. fresh ground black pepper
  
• 2 large hard-cooked eggs, peeled & diced in 1/4 inch cubes
  






Instructions



1. Place potatoes in saucepan and add water to cover by one inch. Bring to boiling over medium-high heat; add 1 tbsp. salt, reduce heat to medium & simmer, stirring once or twice, until potatoes are tender - about 8 minutes.
   
2. Drain potatoes, add vinegar & toss gently to combine. Let stand until potatoes are just warm; about 20 minutes.
   
3. While potatoes are cooling, combine celery, onion, pickle relish, mayonnaise, mustard, celery seed, parsley, salt & pepper.
   
4. Gently fold dressing & diced eggs into the vinegar-seasoned potatoes. Cover & chill at least one hour before serving.