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

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