Cook's Illustrated Make-Ahead Potato Salad for a Crowd

Ingredients

• 5 lbs russet potatoes, peeled and cut into 3/4 inch cubes (about 9 medium)
• 1 tablespoon table salt
• 1/4 cup distilled white vinegar
• 2 cups mayonnaise
• 2 celery ribs, medium and chopped fine (about 1 cup)
• 1/2 cup sweet pickle relish
• 1/3 cup red onion, minced
• 1/4 cup fresh parsley leaves, fresh and minced
• 1 1/2 teaspoons celery seeds
• 1 teaspoon mustard powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 large hard-cooked eggs, peeled and cut into 1/4-inch cubes

Directions

1. 1

   Place the potatoes in a large Dutch oven and cover by 1" of water.

2. 2

   Bring to a boil over medium-high heat.

3. 3

   Add 1 tablespoon salt and reduce heat to medium. Simmer, stirring occasionally, until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 8 minutes.

4. 4

   Drain the potatoes in a colander and transfer them to a large bowl.

5. 5

   Gently stir in vinegar and let stand until the potatoes are just warm, about 20 minutes.

6. 6

   Meanwhile, stir together 1 cup of the mayonnaise with the celery, pickle relish, onion, parsley, celery seed, dry mustard, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a small bowl.

7. 7

   Using rubber spatula, gently fold the mayonnaise mixture and eggs into the potatoes.

8. 8

   To Store: Cover tightly with plastic wrap and refrigerate for up to 2 days.

9. 9

   To Serve: Let the salad stand at room temperature about 1 hour. Gently fold in the remaining 1 cup mayonnaise and season with salt and pepper to taste.

10. 10

    To Serve Right Away: Stir all of the mayonnaise into the potatoes in step 4, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour.