This potato salad combines a creamy texture with a subtle kick. Consider making this side dish ahead of time for an easy compliment to your steak dinner.
Serves: 10-12
Ingredients:
- 5 lbs. russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes
- 1 tsp. salt
- 1/4 cup distilled white vinegar
- 2 cups mayonnaise
- 2 medium ribs celery, chopped fine (about 1 cup)
- 1/3 cup chopped dill pickle
- 1/3 cup minced red onion
- 1/4 cup minced fresh parsley leaves
- 1 1/2 teaspoons celery seed
- 1 tablespoon powdered mustard
- 1 tsp. ground black pepper
- 4 large hard-cooked eggs, peeled and cut into 1/4-inch cubes
Instructions:
- Place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over medium-high heat. Add 1 tablespoon salt, reduce the heat to medium, and simmer, stirring occasionally, until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 8 minutes.
- Drain the potatoes in a colander and transfer them to a large bowl. Gently stir in the vinegar and let stand until the potatoes are just warm, about 20 minutes.
- Meanwhile, stir together 1 cup of the mayonnaise with the celery, pickle relish, onion, parsley, celery seed, dry mustard, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a small bowl.
- Using rubber spatula, gently fold the mayonnaise mixture and eggs into the potatoes.
- To Store: Cover tightly with plastic wrap and refrigerate for up to 2 days.
- To Serve: Let the salad stand at room temperature for about 1 hour. Gently fold in up to 1 cup mayonnaise and season with salt and pepper to taste.
- To Serve Right Away: Stir all the mayonnaise into the potatoes in step 4, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour.