Picnic Potato Salad
The secret to great potato salad? Seasoning the potatoes while they are still warm so they have flavor throughout. Don’t be put off by the amount of vinegar in the recipe. The flavor mellows as the potatoes absorb the vinegar leaving a pleasant seasoning behind. Plan to make this far enough ahead to allow the salad to fully chill before serving.
Serves 8 to 10
5 pounds new potatoes cut into large chunks
1 cup apple cider vinegar, divided
salt and freshly ground black pepper to taste
1 cup high quality mayonnaise
1 1/2 teaspoon deli mustard
1 1/2 tablespoon pickle relish
2 tablespoons chopped flat leaf parsley
pinch of celery salt
12 eggs, hard boiled, peeled and diced
1/2 cup chopped white onion
4 celery stalks, chopped
Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil, reduce heat and maintain a simmer until the potatoes are cooked through, but still firm, about 15-20. Drain and place in a large bowl. Immediately sprinkle 1/2 cup of cider vinegar over the potatoes, stirring to coat then season with salt and pepper and stir again. Allow to cool to room temperature then chill at least 1 hour or overnight.
In a small bowl, combine the remaining vinegar, mayonnaise, mustard, pickle relish, parsley and celery salt.
Add the eggs, onion and celery to the potatoes and stir to combine. Pour in the dressing and toss to fully coat. Season to taste with salt and pepper. The potato salad is even better when made a few hours ahead and chilled so the flavors can meld. Keep refrigerated until ready to serve.