Why This Recipe Works

While developing other potato salad recipes, test kitchen cooks found that seasoning the potatoes while they’re hot maximizes flavor. So as we developed our all-American potato salad recipe, we splashed hot russet potatoes with white vinegar and found them to be more flavorful than other types of potatoes treated the same way. Russets do crumble a bit when mixed, but tasters found this quality charming, not alarming. Just ½cup of mayonnaise dressed 2 pounds of potatoes perfectly.

Before You Begin

Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Instructions

Place 2 pounds russet potatoes, peeled and cut into ¾-inch cubes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon table salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add 2 tablespoons distilled white vinegar and, using silicone spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes

Meanwhile, in small bowl, stir together ½ cup mayonnaise, ½ cup finely chopped celery, 3 tablespoons sweet pickle relish, 2 tablespoons minced red onion, 2 tablespoons minced parsley, ¾ teaspoon dry mustard, ¾ teaspoon celery seeds, ¼ teaspoon pepper, and ½ teaspoon salt. Using silicone spatula, gently fold dressing and 2 hard-cooked eggs, peeled and cut into ¼-inch cubes, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)