Test Kitchen's Favorite Potato Salad

Name: Test Kitchen's Favorite Potato Salad
Prep time: 25 min
Total time: 80 min
Ingredients: 3 pounds russet potatoes (about 6 medium); Kosher salt and freshly ground pepper; 3 tablespoons distilled white vinegar, divided; 0.75 cup mayonnaise; 2 tablespoons whole-grain mustard; 1 cup finely chopped celery (from 3 stalks); 0.5 cup sliced cornichons (from about 20); 0.333 cup finely chopped scallions (from 3)

By

Martha Stewart Editors

Updated on February 8, 2021

Test Kitchen's Favorite Potato Salad — Photo: Ren Fuller

Prep Time:

25 mins

Total Time:

1 hrs 20 mins

Yield:

6 to 8 Serves

Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds cool.

Ingredients

3 pounds russet potatoes (about 6 medium)
Kosher salt and freshly ground pepper
3 tablespoons distilled white vinegar, divided
¾ cup mayonnaise
2 tablespoons whole-grain mustard
1 cup finely chopped celery (from 3 stalks)
½ cup sliced cornichons (from about 20)
⅓ cup finely chopped scallions (from 3)

Directions

Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.
In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.
Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).