All-American Potato Salad

This potato salad recipe is so tasty that I used it as a base to make a healthier creamy potato salad with yogurt. No matter what variation you try, using this basic potato cooking technique will give you delicious results every time!
This potato salad recipe is so tasty that I used it as a base to make a healthier creamy potato salad with yogurt. No matter what variation you try, using this basic potato cooking technique will give you delicious results every time!


Ingredients
  • 2 pounds russet potatoes, peeled and cut into ¾ inch cubes
  • 1 tablespoon kosher salt, for cooking potatoes
  • 2 tablespoons distilled white vinegar
  • 1/2 cup celery, 1/8-inch dice
  • 1/2 cup mayonnaise
  • 1/4 cup dill pickle relish
  • 2 tablespoons red onions, 1/8-inch dice
  • 2 tablespoons minced parsley
  • 1 1/2 teaspoons dijon mustard
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 hard boiled eggs, diced into 1/4"cubes

Instructions
  1. Dice potatoes and immediately place them in a large saucepan and add enough water to cover by 1 inch.
  2. Boil water over medium-high heat.
  3. Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
  4. Drain potatoes and transfer back to the pot.
  5. Add vinegar. Using a rubber spatula, toss gently to combine. Let stand for 20 minutes, the potatoes will still be warm.
  6. In a medium-sized bowl, gently stir together potatoes, celery, mayonnaise, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs. Add more salt and pepper to taste.