Old-fashioned Potato Salad

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs yukon gold potatoes
• 4 large hard-boiled eggs, divided
• 1 1/2 cups chopped celery
• 1/2 cup chopped yellow onion
• 1/2 cup mayonnaise (hellmann's is my favorite. and, please, not reduced-fat or nonfat)
• 2 1/2 teaspoons fresh lemon juice (plus more, if needed)
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons ballpark-style yellow mustard (i like french's, not dijon)
• 1 teaspoon kosher salt (plus more, if needed)
• 1/8 teaspoon cayenne pepper (ground red pepper)
• 1/4 cup chopped fresh flat-leaf parsley (italian parsley)

Recipe

• 1 bring a large pot with 3 quarts of water to a boil. while water is coming to a boil, peel and cut potatoes into 1-inch dice. add diced potatoes to boiling water and cook about 10 minutes, or until tender (not mushy) when pierced with a knife. remove and drain well in a colander.
• 2 place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. mix well to blend.
• 3 mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. whisk well to blend. add to the bowl with the potatoes and mix well to combine. taste and season with a little more salt and lemon juice, if needed. cover with plastic wrap and refrigerate until needed (salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
• 4 when ready to serve, sprinkle with the chopped parsley.