I love potato salad, but just not any potato salad. I want some kick to it. I want some bite! I have this love, love relationship with vinegar...I love the bite it give most anything. The secret to this potato salad is the vinegar and the order it's put in it. Don't mess this up! You have to use russet potatoes. New red potatoes are too waxy to take up the vinegar and gold potatoes don't get soft enough either.
Best Ever Potato Salad
2 pounds russet potatoess, peeled and cut into 3/4" cubes
Table Salt
4 TBL. Vinegar
Place the potatoes in a large pan and cover with water by 1". Bring to boil over medium-high heat. Add 1 TBL. salt, reduce heat to medium and simmer until potatoes are tender, just about 8 minutes.
Drain potatoes and transfer to a large bowl. AND HERE'S THE SECRET! ADD THE VINEGAR TO THE HOT POTATOES. Use a spatula and toss potatoes and vinegar. Let stand until the potatoes are just warm.
Dressing
2 ribs of celery chopped into 1/8" pieces
1/2 red onion, but if I'm out, I use a whole small yellow onion
4 TBL. sweet pickle relish
1/2 cup mayonnaise (you can add more to the salad if it's too dry for you.)
1 tsp. dry mustard
1 tsp. celery seed
2 TBL. minced fresh parsley
1/4 tsp. ground black pepper
1/2 tsp. salt
2 large hard-cooked eggs, peeled and cut into cubes (optional)
1 large apple, cut in cubes (optional and I like Gala, Fuji, or Granny Smith apples)
Mix all the dressing ingredients in a medium bowl, stirring well. Using a spatula, fold dressing into warm potatoes. I love my potato salad warm, but it really tastes better the next day! Enjoy!
