Name: Perfect Potato Salad
Prep time: 15 h
Cook time: 15 h
Yield: 12
Ingredients: Large russet potatoes - 3 pounds; Kosher salt - ¼ cup; Cold water - 10 cups; Finely diced celery - ½ cup; Finely diced sweet onion (Optional) - 2 tablespoons; Chopped fresh parsley - 2 tablespoons; Large hard-boiled eggs, peeled and cut into chunks - 3; Chopped fresh chives for garnish - 1 teaspoon; Paprika for garnish - 1 pinch; Mayonnaise, or more if needed - 1 ¼ cups; Apple cider vinegar - 3 tablespoons; Dijon mustard - 2 tablespoons; Kosher salt, plus more as needed - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Cayenne pepper to taste - ½ teaspoon

Recipe information

Cooking:

15 hour

Servings per container:

Source:

More details

Ingredients for - Perfect Potato Salad

1. Large russet potatoes - 3 pounds

2. Kosher salt - ¼ cup

3. Cold water - 10 cups

4. Finely diced celery - ½ cup

5. Finely diced sweet onion (Optional) - 2 tablespoons

6. Chopped fresh parsley - 2 tablespoons

7. Large hard-boiled eggs, peeled and cut into chunks - 3

8. Chopped fresh chives for garnish - 1 teaspoon

9. Paprika for garnish - 1 pinch

10. Mayonnaise, or more if needed - 1 ¼ cups

11. Apple cider vinegar - 3 tablespoons

12. Dijon mustard - 2 tablespoons

13. Kosher salt, plus more as needed - 1 teaspoon

14. Freshly ground black pepper - ½ teaspoon

15. Cayenne pepper to taste - ½ teaspoon

How to cook deliciously - Perfect Potato Salad

1. Stage

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.

2. Stage

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.

3. Stage

Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.

4. Stage

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. Chef John