Classic Potato Salad
, 1 h 40 min
Serves 6 to 8 (about 6 cups)
Tender potatoes seasoned with vinegar while hot, folded into a creamy dressing with pickles, celery, shallot and egg.
| 900 g red or Yukon Gold potatoes, cut in 3/4-inch / 2 cm chunks | Boil in salted water, 8-10 min | Drain, spread out, sprinkle with vinegar | Cool to room temperature, 15 min | Fold potatoes into dressing | Season to taste, chill 1 hr |
| 2 tsp kosher salt (for the potato water) | |||||
| 1 tbsp apple cider or rice vinegar (for the hot potatoes) | |||||
| 3 hard-boiled eggs, peeled and diced (optional) | Stir together dressing ingredients | ||||
| 2 dill pickle spears, diced (or 60 g relish) | |||||
| 2 medium celery stalks, diced | |||||
| 1 large shallot, minced | |||||
| 2 medium scallions, sliced (optional) | |||||
| 2 tbsp chopped fresh parsley or dill | |||||
| 1/2 tsp kosher salt (for the dressing) | |||||
| 115 g mayonnaise | |||||
| 1 tbsp Dijon mustard | |||||
| 1 tbsp apple cider or rice vinegar (for the dressing) | |||||
| kosher salt, to taste | |||||
| freshly ground black pepper, to taste |
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