Classic Potato Salad

By polloazul

A tablespoon of vinegar per quart of water is enough to boil the potatoes without having to worry about whether or not they'll overcook.

Ingredients

• 4 pounds russet potatoes, peeled and cut into 3/4 inch cubes
• Kosher salt
• 1/4 cup sugar, divided
• 6 tablespoons rice wine vinegar, divided
• 3 ribs celery, finely diced (about 1 cup)
• 1 medium red onion, finely diced (about 1/2 cup)
• 4 scallions, green parts only, thinly sliced (about 1/2 cup, optional)
• 1/4 cup fresh parsley leaves, washed and minced (optional)
• 1/4 cup chopped cornichons (see note)
• 2 tablespoons whole grain mustard (more or less to taste
• 1 1/4 cups mayonnaise
• Fresh ground black pepper

Details

Servings 8
Adapted from seriouseats.com

Preparation

Step 1

Add 2 quarts water to large saucepan. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool to room temperature, about thirty minutes.

Combine remaining sugar, remaining vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise in large bowl. Stir with rubber spatula to combine. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.