Classic Potato Salad

4 pounds russet potatoes (about 8 medium)

Coarse salt

3 tablespoons cider vinegar

3 large eggs

1 cup mayonnaise
teaspoon celery seeds

1 teaspoon dry mustard powder

teaspoon freshly ground pepper

3 celery stalks, cut into -inch dice

1 small onion, cut into -inch dice

10 cornichons, cut into -inch dice

3 scallions, trimmed and thinly sliced

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 teaspoon sweet paprika

1 In a large saucepan, cover potatoes with water by several inches. Bring to a

boil, then add 1 tablespoon salt. Reduce heat and gently boil until potatoes
are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain.
Peel potatoes while still hot, using paper towels to protect hands; cut into
1-inch pieces. Transfer potatoes to a bowl and drizzle with vinegar; let cool.
2 Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch.
Bring to a boil; turn off heat. Cover; let stand 11 minutes. Transfer to a bowl
and cover with cold water; let cool and peel. Cut 2 eggs into -inch dice. Slice
remaining egg into -i nch-t hick rounds; reserve for garnish.
3 Combine diced eggs, mayonnaise, celery seeds, and dry mustard in a large
bowl; season with salt and pepper, and whisk to combine. Stir in potatoes,
celery, onion, cornichons, scallions, and parsley. Refrigerate at least 30 minutes
or up to 1 day. Just before serving, garnish with paprika and egg rounds.

a ll-a mer ica n

Backstory

Part of the charm of a picnic

is its informality, whether
you are in a sunny glade
or right in your own backyard.
No matter where you are, you
want something to eat that
isnt difficult to make, that
travels well, and that tastes
and l ooksg reat some hours
after its prepared. Sandwiches
made with thick, crusty bread
fit the bill nicely, as does cold
fried chicken. But what people
tend to indulge in most are
the sides. I cant remember
the last time I had homemade
coleslaw! someone will say.
I need your recipe for three-
bean salad, someone else will
ask. Its the best Ive ever had.
(Chalk one up for its distinctive
mustardy dressing.) The
only quiet one in the bunch,
you will notice, is on his
third helping of potato salad.
In short, you should keep
the following three recipes in
heavy rotation at all times.
And remember to make lots.

Serv es 10 to 12

ALL-A MERICAN

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