Test Kitchen's Favorite Potato Salad

Test Kitchen's Favorite Potato Salad
Photo: Ren Fuller
Prep Time:
25 mins
Total Time:
1 hrs 20 mins
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.


  • 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)

  • cup finely chopped scallions (from 3)


  1. 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.

  2. 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.

  3. 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).

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