Classic Potato Salad
Red or Yukon Gold potatoes tossed warm with apple cider vinegar, folded with hard-boiled eggs, dill pickles, celery, shallot, green onions, and fresh herbs in a tangy mayonnaise-Dijon dressing, then chilled until ready to serve
1 hour 45 minutes, 6 Servings
Red or Yukon Gold potatoes tossed warm with apple cider vinegar, folded with hard-boiled eggs, dill pickles, celery, shallot, green onions, and fresh herbs in a tangy mayonnaise-Dijon dressing, then chilled until ready to serve
1 hour 45 minutes, 6 Servings
Ingredients
| 2 lbs. | Red potatoes or Yukon Gold potatoes, mostly peeled, cut into 3/4-inch chunks |
| 3 tsp. | Kosher salt, divided, plus more as needed |
| 3 | Large eggs |
| 2 (about 1/3 cup) | Dill pickle spears, diced (or 1/4 cup sweet pickle relish) |
| 2 medium (about 3/4 cup) | Celery stalks, diced |
| 1 large (about 1/4 cup) | Shallot, minced |
| 2 medium (about 1/4 cup) | Green onions, thinly sliced |
| 1/3 cup | Fresh parsley, dill, or a combination, finely chopped |
| 2/3 cup | Mayonnaise |
| 1 Tbsp. | Dijon mustard |
| 3 Tbsp. | Apple cider vinegar (rice or white vinegar okay) |
| to taste | Freshly ground black pepper |
Preparation
| 1. Place the potatoes and 2 teaspoons of the kosher salt in a large pot, adding enough cold water to cover the potatoes by about 1 inch. |
| 2. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. |
| 3. Cook the potatoes until fork-tender, 8 to 10 minutes. |
| 4. While the potatoes cook, place the eggs in a saucepan and cover with cold water. |
| 5. Bring to a boil, then remove from the heat, cover, and let stand for 10 minutes. |
| 6. Transfer the eggs to a bowl of ice water to cool, then peel and dice them. |
| 7. Place the diced eggs, dill pickles, celery, shallot, green onions, parsley or dill, remaining 1 teaspoon kosher salt, mayonnaise, Dijon mustard, and 1 tablespoon of the vinegar in a medium bowl . |
| 8. Stir to combine. |
| 9. Drain the potatoes well in a colander. |
| 10. Toss the warm potatoes with the remaining 2 tablespoons of vinegar. |
| 11. Transfer the potatoes to a rimmed baking sheet, spread into a single layer, and let cool to room temperature, at least 15 minutes. |
| 12. Add the cooled potatoes to the bowl of dressing and fold to combine. |
| 13. Taste and season with more kosher salt and black pepper as needed. |
| 14. Cover and refrigerate for at least 1 hour, up to 1 day, before serving. |
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