The Scoop
Creamy, tangy, crunchy, and built for a bowl in the middle of the table.
This classic potato salad brings together tender waxy potatoes, crisp celery, hard-boiled eggs, pickle relish, mustard, and a bright hit of lemon for the kind of side dish that disappears fast at any gathering.
Ingredients
- 1/2 medium red onion, finely chopped
- 2 pounds medium, waxy style potatoes, quartered
- kosher salt, to taste
- 2 stalks celery with the leaves, chopped
- 2 large eggs
- 1 cup mayonnaise
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons pickle relish
- 1 tablespoon yellow mustard
- juice from 1/2 lemon
- freshly ground pepper, to taste
Directions
- Soak the onions in a small bowl of cold water for 15 minutes.
- Drain the onions.
- Put the potatoes in a medium saucepan with cold water, with the water covering the potatoes by about 2 inches.
- Season the water generously with the salt.
- Bring the water to a boil on the stove-top, then lower the heat.
- Simmer the potatoes until fork tender, about 8 minutes.
- Drain the potatoes and transfer them to a large bowl.
- Mix the potatoes with the onions and the celery.
- Set the potatoes aside to cool. If necessary, chop the potatoes into bite-sized pieces.
- Place the eggs in a medium saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to a simmer and cook until the eggs are hard-boiled, about 7 minutes.
- Drain the eggs and transfer them to a bowl of ice water until cool, about 5 minutes.
- Peel and roughly chop the eggs.
- In a small bowl, whisk together the mayonnaise, the parsley, the relish, the mustard, the lemon juice, and 1 teaspoon of the salt.
- Fold the mayo mixture into the potatoes carefully using a rubber spatula.
- Add the eggs, making sure not to break them up too much.
- Season the salad with the salt and the pepper to taste.
- Serve.
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