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All-American Potato Salad

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 1/2 cup of mayonnaise dressed 2 pounds of potatoes perfectly. 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.
Course: Side Dish
Servings: 4
Author: Cook's Illustrated

Ingredients

  • 2 pounds russet potatoes 3 to 4 medium, peeled and cut into 3/4-inch cubes
  • Table salt
  • 2 tablespoons distilled white vinegar
  • 1 medium rib celery chopped fine (about 1/2 cup)
  • 2 tablespoons minced red onion
  • 3 tablespoons sweet pickle relish
  • 1/2 cup mayonnaise see note
  • 3/4 teaspoon powdered mustard
  • 1/4 teaspoon ground black pepper
  • 2 large hard-cooked eggs peeled and cut into 1/4-inch cubes (optional)

Instructions

  • Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon 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 vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
  • Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, 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.)
  • We loved the proportions in this salad. But I made the following changes:
  • I eliminated red onion. I used a squirt or two of plain yellow mustard instead of powdered mustard. And added a little more salt & pepper to taste. The vinegar gave it a slight tangy taste but could be optional as well. I probably wouldn't use it again.

Notes

Recipe By: Cook's Illustrated
Serving Size: 4