Classic Potato Salad

Name: Classic Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters ribs celery, finely diced (about; 59 milliliters chopped cornichons (see note); 59 milliliters fresh parsley leaves, washed and minced (optional); 4 servings Fresh ground black pepper; 4 servings Kosher salt; 296 milliliters mayonnaise; 118 milliliters medium red onion, finely diced (about; 6 Tbsps rice wine vinegar, divided; 2 kilograms russet potatoes, peeled and cut into 3/4 inch cubes; 4 scallions, green parts only, thinly sliced (about 1/2 cup, optional); 59 milliliters sugar, divided; 2 Tbsps whole grain mustard (more or less to taste

Classic Potato Salad is a gluten free and dairy free side dish. One portion of this dish contains about 11g of protein, 53g of fat, and a total of 903 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of rice wine vinegar, mayonnaise, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Add 2 quarts water to large saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes.

Ingredients you will need

Kosher Salt

Potato

Vinegar

Sugar

Drain potatoes and transfer to rimmed baking sheet.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool to room temperature, about thirty minutes.

Ingredients you will need

Vinegar

Spread

Combine remaining sugar, remaining vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise in large bowl. Stir with rubber spatula to combine. Fold in potatoes. Season to taste with salt and pepper. Cover and rest in fridge for at least 1 hour and up to three days before serving.

Ingredients you will need

Salt And Pepper