Test Kitchen's Favorite Potato Salad

Name: Test Kitchen's Favorite Potato Salad
Prep time: 25 min
Total time: 1 min
Ingredients: 3 pounds russet potatoes (about 6 medium); Kosher salt and freshly ground pepper; 3 tablespoons distilled white vinegar, divided; 3/4 cup mayonnaise; 2 tablespoons whole-grain mustard; 1 cup finely chopped celery (from 3 stalks); 1/2 cup sliced cornichons (from about 20); 1/3 cup finely chopped scallions (from 3)

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Prep Time: 25 minutes

Total: 1 hours, 20 minutes

Servings: 7

Author : Martha Stewart

Ingredients

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3 pounds russet potatoes (about 6 medium)Kosher salt and freshly ground pepper3 tablespoons distilled white vinegar, divided3/4 cup mayonnaise2 tablespoons whole-grain mustard1 cup finely chopped celery (from 3 stalks)1/2 cup sliced cornichons (from about 20)1/3 cup finely chopped scallions (from 3)

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Instructions

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Step 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.

Step 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.

Step 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).