Russet Potato Salad Recipe

Step 1

Peel (or not) and cut the potatoes into bite-size cubes. Place the potatoes, 2 tablespoons of kosher salt, 2 tablespoons of apple cider vinegar, and 2 tablespoons of sugar in a large saucepan and cover with cold water by 2 inches. Stir well.

Step 2

Bring the water to a boil, reduce to a simmer, and cook until the potatoes are tender, about 15-20 minutes.

Step 3

Drain and transfer the potatoes to a large mixing bowl. Add 2 tablespoons of apple cider vinegar and the remaining 1 teaspoon kosher salt, stir vigorously to rough up the potato edges slightly, and cool to room temperature. While the potatoes cool, prepare the other ingredients.

Step 4

Use a fork to mash 3 of the hard-boiled eggs and rough-chop the other 3 (set the 3 chopped eggs aside to add later).

Step 5

In a different large mixing bowl, add the remaining 2 tablespoons of sugar, 2 tablespoons of apple cider vinegar, mashed eggs, chopped celery, onions, mayonnaise, relish (if using), mustard, black pepper, seasoned salt, paprika and parsley.

Step 6

Gently fold in the cooled potatoes and remaining rough-chopped eggs.

Step 7

If more salt and pepper are needed, add it now and stir gently. Keep in an airtight container in the fridge until ready to serve (1-24 hours).

Step 8

When ready to serve, top with the sliced green onions for garnish.