Appears in Cook's Illustrated July/August 2004
Is there anything new to say about making this summertime classic? To find out, we tried an unlikely potato and an old-fashioned ingredient.
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...