All-American Russet Potato Salad

Name: All-American Russet Potato Salad
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 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, 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, powdered mustard; 3/4 teaspoon, celery seed; 2 tablespoons, minced fresh parsley leaves; 1/4 teaspoon, ground black pepper; 2 , large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

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Appears in Cook's Illustrated July/August 2004, America's Test Kitchen TV

SERVES4 to 6

TIME40 minutes, plus 20 minutes standing and 1 hour chilling

WHY THIS RECIPE WORKS

While developing other potato salad recipes, test kitchen cooks found that seasoning the potatoes while they're hot maximizes flavor. So as we developed our all-American potato salad recipe, we splashed hot russet potatoes with white vinega...

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