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Potato Salad

Name: Potato Salad
Yield: 8
Ingredients: 3 lbs Yukon Gold potatoes; 2 tbsp white vinegar; ¾ cup mayonnaise; 2 tbsp yellow mustard; 3 celery ribs, diced; ¼ cup red onion, minced; 3 hard-boiled eggs, chopped; 2 tbsp fresh dill or parsley; Salt and pepper

Creamy, classic American style

retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test

Time: 45 min + chilling Serves: 8

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Ingredients

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3 lbs Yukon Gold potatoes
2 tbsp white vinegar
¾ cup mayonnaise
2 tbsp yellow mustard
3 celery ribs, diced
¼ cup red onion, minced
3 hard-boiled eggs, chopped
2 tbsp fresh dill or parsley
Salt and pepper

Instructions

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Cover potatoes with cold salted water. Boil until a paring knife slides in with little resistance, (halve any large ones).
Drain. When cool enough, cut into ¾-inch cubes.
Toss warm potatoes with vinegar and ½ tsp salt.
Let cool to room temperature.
Mix mayo and mustard. Add to potatoes with celery, onion, eggs, herbs.
Fold gently. Season.
Refrigerate at least 2 hours.

Notes

Dress potatoes while warm - absorbs more flavor.
Yukon Golds hold shape better.
Refrigerate within 2 hours of mixing.

Adapted from Serious Eats / Kenji López-Alt · original

Potato Salad

Ingredients

Instructions

Notes

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