All-American Potato Salad

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All-American Potato Salad

 

Serves 10 to 12

Cooking time depends on the size of the potatoes.

You'll know they are done when a paring knife is

easily inserted into the center of one.

 

4 pounds russet potatoes (about 8 potatoes)

1 tablespoon plus 2 teaspoons salt

3 tablespoons cider vinegar

3 large eggs

1 cup Homemade Mayonnaise, or prepared

1/2 teaspoon celery seed

1 teaspoon dry mustard

1/2 teaspoon freshly ground black pepper

3 stalks celery, cut into 1/4-inch dice (3/4 cup)

1 red bell pepper, cut into 1/4-inch dice (1/2 cup)

1 medium onion, finely diced (1/2 cup)

10 cornichons, cut into 1/4-inch dice (1/4 cup)

3 scallions, thinly sliced (1/2 cup)

2 tablespoons freshly chopped flat-leaf parsley

1 teaspoon paprika

 

1. Place potatoes in a large pot with enough water

to cover by several inches. Bring to a boil over high

heat, add 1 tablespoon salt, and lower to a gentle

boil. Cook until potatoes are tender when pierced with

a knife, about 25 minutes. Drain into a colander.

Using paper towels or gloves to protect your hands,

peel potatoes, and cut into 1-inch dice while still

hot. Drizzle with vinegar; set aside.

 

2. Place eggs in a small pan with enough water to

cover by 1 inch, and place over medium-high heat. When

water comes to a boil, turn off heat, cover, and let

stand for 13 minutes. Drain, and place in a bowl with

cold water to cover. When cold, peel eggs. Chop 2 into

1/4-inch dice. Slice the third egg into 1/4-inch-thick

rounds, and set aside for garnish.

 

3. Combine diced eggs, mayonnaise, celery seed,

mustard, 2 teaspoons salt, and black pepper in a large

bowl, and whisk to combine. Add reserved potatoes to

mayonnaise mixture. Add celery, red pepper, onion,

cornichons, scallions, and chopped parsley. Stir to

combine. Chill for 30 minutes before serving. Garnish

with paprika and reserved hard-boiled egg rounds.

 

 

 

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