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Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. 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.
- 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 of 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 mustard powder
- 3/4 teaspoon celery seed
- 2 tablespoons fresh parsley, minced
- 1/4 teaspoon ground black pepper
- 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)
Place the potatoes in a large saucepan and add water to cover by 1 inch. Bring to a boil over medium-high heat; add 1 tablespoon salt, reduce the heat to medium and simmer, stirring once or twice, until the potatoes are tender, about 8 minutes.
Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine. Let stand until the potatoes are just warm, about 20 minutes.
Meanwhile, in a small bowl, stir together the celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper and 1/2 teaspoon salt. Using a rubber spatula, gently fold the dressing and eggs, if using, into the 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.)
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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