Potato Salad
- 4 lb red or yukon gold potatoes
- 2 1/2 tsp kosher salt
- 3 hard-boiled eggs (optional)
- 2 dill pickle spears (~1/3 cup), or 1/4 cup sweet pickle relish
- 2 medium stalks celery (~3/4 cup)
- 1 large shallot (~1/4 cup)
- 2 medium scallions (~1/4 cup) (optional)
- 1/4 small bunch fresh parsley, dill, or a combination (~2 Tbsp)
- 1/2 cup mayonnaise
- 1 Tbsp dijon mustard
- 2 Tbsp apple cider vinegar or rice vinegar
- freshly ground black pepper
Cut potatoes into 3/4-inch chunks (peel first if desired). Place the potatoes and 2 tsp 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.
Dice and mix together in bowl eggs, pickle spears, celery, shallot, scallions, parsley, ans 1/2 tsp salt.
Mix together mayonnaise, dijon mustard and 1 Tbsp vinegar and add to bowl.
Drain the potatoes well in a colander, then transfer the potatoes to a rimmed baking sheet and spread into a single layer. Sprinkle 1 Tbsp vinegar evenly over the potatoes. Let cool to room temperature, about 15 minutes.
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.
NOTE: Can be made up to 1 day ahead and refrigerated in an airtight container. Refrigerate leftovers in an airtight container for up to 5 days.