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Classic Potato Salad
Andre Lewis

Classic Potato Salad

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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled and cut into 3/4-inch cubes
  • 2 tsp fine salt for cooking water
  • 2 large eggs
  • 1 tbsp apple cider vinegar
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 2 tbsp sweet pickle relish
  • 2 small celery stalks finely diced
  • 2 tbsp finely minced red onion
  • 1/2 tsp fine salt for dressing
  • 1/4 tsp black pepper

Method
 

  1. Cover eggs with cold water by 1 inch in a small saucepan; boil. Cover, remove from heat, and rest 12 minutes. Chill in ice water 5 minutes; peel and chop.
  2. Meanwhile, cover potatoes with cold water by 1 inch in another saucepan; add cooking salt. Gently simmer 8 to 10 minutes until tender but corners intact.
  3. Drain; spread in a shallow bowl and sprinkle with vinegar. Turn gently; cool 15 to 20 minutes until no longer warm.
  4. Mix mayonnaise, mustard, relish, dressing salt, and pepper in a large bowl. Gently fold in cold potatoes, eggs, celery, and onion without crushing.
  5. Cover; refrigerate at least 1 hour. Serve cold, keep chilled until serving, and promptly refrigerate leftovers.