Classic Potato Salad

Name: Classic Potato Salad
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

Classic Potato Salad was pinched from <a href="http://www.seriouseats.com/recipes/2010/07/classic-potato-salad-recipe.html" target="_blank">www.seriouseats.com.</a>

"How does the tang get in the tater? Read all about it here. Note: Cornichons are small salty pickles that can be found in most grocery stores. If unavailable, regular dill pickles or pickle relish can be used in its place. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment...."

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

Go To Recipe

review

►