Potato Salad

Ingredients

1½ pounds [680 g] baby yellow potatoes (about 30 small potatoes)

Kosher salt

3 tablespoons Dijon mustard

1½ tablespoons apple cider vinegar

½ teaspoon freshly ground black pepper, plus more to taste

1 large celery stalk, finely chopped (about ½ cup)

½ small red onion, finely chopped (about ¼ cup)

3 tablespoons mayonnaise

1 large handful fresh Italian parsley, finely chopped (a little stem is fine)

Directions

Place the potatoes and a very large pinch of salt in a saucepan and cover with cold water. Set the saucepan over high heat and bring the water to a boil. Turn the heat to low and simmer until the potatoes are tender (test with a paring knife), about 15 minutes. Drain the potatoes in a colander and let them rest until they're just cool enough to handle but still warm.

While the potatoes are cooking and resting, place the mustard, vinegar, and pepper in a large bowl with 1 teaspoon salt and whisk well to combine. Stir in the celery and onion.

Once the potatoes are cool enough to handle (but still warm! don't forget!), cut them in half and stir them into the mustard mixture. Allow the mixture to cool to room temperature and then stir in the mayonnaise and parsley.

Season to taste with salt and pepper.

Serve immediately or cover and refrigerate for up to 4 days (season to taste again if serving from cold).

Notes

From: ‘Simply Julia’ by Julia Turshen