Description
This is my mother Pauline’s recipe. It’s pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Ingredients
- 3 pounds large russet potatoes
- ¼ cup kosher salt
- 10 cups cold water
- ½ cup finely diced celery
- 2 tablespoons finely diced sweet onion (Optional)
- 2 tablespoons chopped fresh parsley
- 3 large hard-boiled eggs, peeled and cut into chunks
- 1 teaspoon chopped fresh chives for garnish
- 1 pinch paprika for garnish
- 1 ¼ cups mayonnaise, or more if needed
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- cayenne pepper to taste
Instructions
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender
- about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled
- peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery
- onions
- parsley
- chopped hard-boiled eggs. Combine ingredients
- breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar
- mustard
- salt
- black pepper
- and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled
- 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Prep Time: 15 hrs
Cook Time: 40 mins
Total Time: 15 hrs 40 mins
Servings: 12