3poundswaxy potatoespeeled and cut into ½-inch cubes
1tablespoonsalt
⅔cupmayonnaise
1tablespoonDijon mustard
1tablespoonred or white wine or cider vinegar
¼teaspoonsalt
¼teaspoonpepper
½cupchopped red onion
¼cupchopped celery
¼cupchopped fresh parsley
2tablespoonssweet pickle relishoptional
Instructions
Place the potatoes in a saucepan and cover with cold water. Add the salt. Bring to a boil, reduce the heat, and allow the potatoes to simmer until tender, about 10 minutes. Drain
While the potatoes are simmering, in large bowl, mix together the mayonnaise, Dijon mustard, vinegar, salt and pepper. Add the onion, celery, parsley and relish, if using, and stir. Add the drained warm potatoes and toss to coat with the dressing. Cover the salad and wither cool to room temperature or refrigerate for at least 3 hours, or up to 4 days, to cool completely.
Remove from the fridge about 20 minutes before serving to bring the salad to room temperature.
Notes
This is a very classic creamy, mayonnaise-based potato salad, all-American and old-fashioned in the best sense of the word. Red onion, dijon mustard, celery, a splash of vinegar, parsley, and a generous scoop of mayo make up the dressing. Sweet pickle relish is optional, since I love it with and without. If you want to add other fresh herbs to the mix you can – try a couple of tablespoons of chopped fresh basil, a tablespoon of chopped mint, or a teaspoon of thyme leaves.