Recipe from Cook's Illustrated
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
2 Tablespoons distilled white vinegar
1 medium rib celery , chopped fine (about 1/2 cup)
2 Tablespoons minced red onion (can substitute Vidalias)
3 Tablespoons sweet pickle relish
1/2 cup of mayonnaise
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed
2 Tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
6 slices of bacon, cooked and crumbled (optional)
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)
-----------------------------------NOTES: I made this for a cookout recently and it was generally well received.
- If you find the red onions a bit piquant (SAT word, woo!), I think Vidalia onions would be a great, less spicy substitute.
- I used red potatoes, not russet, since that is what we had in the house.
- If you use celery salt instead of celery seed, reduce the amount of salt in the recipe.
- Bacon is good.