Potato Salad

From Cook's Illustrated.

NOTE: Hard-boiled eggs can be prepared ahead of time.










ALSO: Allow for one hour to make everything and another TWO HOURS for refrigerating the finished potato salad.

INGREDIENTS:

3-4 medium russet potatoes (2 lbs.)
1 Tbl salt, plus (separately) 1/2 tsp salt
2 Tbl distilled white vinegar
1 celery rib
2 Tbl minced red onion
3 Tbl sweet pickle relish (Cascadian Farm [organic] or Heinz Sweet Relish)
1/2 cup mayonnaise
1 Tbl (yellow?) mustard
3/4 tsp powdered mustard
3/4 tsp celery seed
2 Tbl fresh parsley
1/4 tsp ground black pepper
2 large hard-boiled eggs, optional
rubber spatula

PREPARATION:

1. Hard boil the eggs. Do this first because otherwise they are too easy to overlook! (Liz: Follow Joy of Cooking's method.)

2. Peel the potatoes and cut into 1/2-inch cubes.

3. Place the potatoes in large saucepan, cover by 1" of water. Bring to boil over medium-high heat. Add 1 Tbl salt, reduce heat to medium, and simmer, stirring once or twice, about 8 minutes until tender. Potatoes don't have to be covered.

4. While potatoes are cooking, mince the red onion, finely chop the celery rib, and mince the parsley. Set all aside.

5. Drain the potatoes and transfer to large bowl. Add vinegar and, using a rubber spatula, toss gently to combine. Let stand until potatoes are "just warm," about 20 min.

6. While potatoes are cooling, in a small bowl, stir together the celery, onion, pickle relish, mayo, powdered mustard, celery seed, parsley, pepper, and 1/2 tsp salt.

7. Peel and cut the hard-boiled eggs into 1/4" cubes,

8. Using rubber spatula, gently fold relish mixture and eggs into potatoes.

9. Cover with plastic wrap and refrigerate until chilled, at least 1 hour. Potato salad can be refrigerated for one day.