All-American Potato Salad

Ingredients

Serves 10 to 12

• 4 pounds russet potatoes (about 8 potatoes)
• 1 tablespoon plus 2 teaspoons salt
• 3 tablespoons cider vinegar
• 3 large eggs
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 1/2 teaspoon celery seed
• 1 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
• 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
• 1 medium onion, finely diced (1/2 cup)
• 10 cornichons, cut into 1/4-inch dice (1/4 cup)
• 3 scallions, thinly sliced (1/2 cup)
• 2 tablespoons freshly chopped flat-leaf parsley
• 1 teaspoon paprika
  

Directions

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

Homemade Mayonnaise

Ingredients

Makes 1 cup

• 1 large egg, room temperature
• Salt
• 1/4 cup canola or vegetable oil
• 1/2 cup extra-virgin olive oil
• Juice of 1/2 lemon

Directions

1. Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.