Potato Salad

Name: Potato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 4 pounds russet potatoes, peeled and cut into 3/4 inch cubes; 2 quarts water; 2 tablespoons kosher salt; 2 tablespoons sugar; 4 tablespoons rice wine vinegar; 2 tablespoons sugar; 2 tablespoons rice wine vinegar; 3 ribs celery, finely diced (about 1 cup); 1 medium (8-ounce; 225g) red onion, finely diced (about 1/2 cup); 4 medium 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; salt

A classic potato salad made with russet potatoes, mayo, celery, red onion, mustard, and pickles, with a tangy, creamy finish.

VEGETARIANSALADSTOVETOPDINNER MEAL PREPCOMFORTGLUTEN-FREESAVORY CREAMY

Prep: 20 minutes
Cook: 10 minutes
Inactive: 1 hour
Total: 1 hour, 30 minutes

Instructions

1.
Add 2 quarts water to a 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.
2.
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 30 minutes.
3.
In a large bowl, combine remaining 2 tablespoons sugar, remaining 2 tablespoons vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise. Stir with rubber spatula to combine.
4.
Fold in potatoes.
5.
Season to taste with salt and pepper.
6.
Cover and rest in fridge for at least 1 hour and up to 3 days before serving.

Potatoes

Salad