Potato Salad
Potato Saladadapted from Serious Eats/The Summer Shack Cookbook
Ingredients
2 1/2 pounds Yukon gold or red potatoes
2 tablespoons plus 1 teaspoon Kosher salt
4 hard-boiled eggs, roughly chopped
1 very small onion (or half a large onion), cut into 1/4-inch dice
2 scallions, green and white parts, finely chopped
1/4 cup dill relish
2 tablespoons minced fresh Italian parsley
1/4 cup Hellmann's mayonnaise
1/4 cup vegetable or other neutral oil
2 tablespoons distilled white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper, or more to taste
Method
Pour 2 quarts cold water into a 4-quart pot and add 2 tablespoons of the salt. Peel the potatoes one by one, adding them to the pot as you work. Cover the pot and bring to a boil over high heat. Immediately reduce the heat to medium and simmer until the potatoes are very tender, 25 to 30 minutes, depending on their size.
While the potatoes are cooking, combine eggs, onion, scallions, pickle relish, parsley, mayonnaise, oil, vinegar, and mustard in a large bowl.
Drain the potatoes in a colander, transfer them to a baking sheet, and let cool just enough to be handled. Cut the potatoes into irregular 1-inch cubes, add to bowl and mix well with a rubber spatula. It's important to add the potatoes while hot so they can absorb the dressing thoroughly. Set aside and let the bowl come to room temperature, about 30 minutes. Check the mayonnaise and salt levels (I usually add just a bit more here) and then cover with plastic wrap placed flush against the potatoes. Chill for *at least* 4 hours, but preferably overnight (keeps for up to 3 days refrigerated). Check the seasoning before serving, and add salt and pepper to taste if needed.
NOTES
Thus far, this is the only potato salad I have liked - loved, actually - in my entire life.
