Classic Potato Salad

Master this classic cookout side dish with tender potatoes, briny pickles, crunchy celery, and hard-boiled eggs.

SERVES: 6 to 8 MAKES: about 6 cups PREP: 20 minutes COOK: 20 minutes

INGREDIENTS

• 2 pounds red potatoes or Yukon Gold potatoes
• 2 1/2 teaspoons kosher salt, divided, plus more as needed3 hard-boiled large eggs (optional)
• 3 hard-boiled large eggs (optional)
• 2 dill pickle spears, or 1/4 cup sweet pickle relish
• 2 medium stalks celery
• 1 large shallot
• 2 medium scallions, optional
• 1/4 small bunch fresh parsley, dill, or a combination
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar or rice vinegar, divided
• Freshly ground black pepper

INSTRUCTIONS

1. Cut 2 pounds red potatoes or Yukon Gold potatoes into 3/4-inch chunks (peel first if desired). Place the potatoes and 2
   teaspoons of the kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil
   over high heat. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are fork-tender, 8 to 10 minutes.
2. Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 3 hard-boiled
   large eggs if using; dice 2 dill pickle spears (about 1/3 cup, or measure out 1/4 cup sweet pickle relish) and 2 medium
   celery stalks (about 3/4 cup); mince 1 large shallot (about 1/4 cup); thinly slice 2 medium scallions if using (1/4 cup); finely
   chop 1/4 small bunch fresh parsley, dill, or a combination until you have 2 tablespoons; add remaining 1/2 teaspoon
   kosher salt, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon of the apple cider vinegar or rice vinegar,
   and stir to combine.
3. Drain the potatoes well in a colander, then transfer the potatoes to a rimmed baking sheet and spread into a single layer.
   Sprinkle the remaining 1 tablespoon vinegar evenly over the potatoes. Let cool to room temperature, about 15 minutes.
4. Add the potatoes to the bowl of dressing and fold to combine. Taste and season with more kosher salt and black pepper
   as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving.

RECIPES NOTES

• Make ahead: The potato salad can be made up to 1 day ahead and refrigerated in an airtight container.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days.