Potato Salad

By sklesley

Ingredients

• 2 lbs. russet potatoes, peeled and cut into 3/4" cubs
• Salt
• 2 tbsp. white vinegar
• 1 medium rib celery, chopped fine
• 2 tbsp. minced red onion
• 3 tbsp. sweet pickle relish
• 1/2 cup mayonnaise
• 3/4 tsp. powdered mustard
• 1/2 tsp. paprika
• 3/4 tsp. celery seed
• 2 tbsp. minced parsley
• 1 tbsp. fresh chopped dill
• 1/4 tsp. pepper

Preparation

Step 1

Place potatoes in saucepan and cover with water. Bring to a boil over medium-high heat. Add 1 tbsp. salt and reduce heat to medium and simmer about 8 minutes, until potatoes are tender. Drain. Transfer to a bowl. Add vinegar and toss gently with rubber spatula Let stand 20 minutes. Combine remainder of ingredients and gently fold into potatoes. Cover with plastic wrap and refrigerate about 1 hour.