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Prep time
30 minutes
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Cook time
30 minutes
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Serves
16
Author Notes
Based on a Serious Eats recipe, this potato salad showcases the variety of potato you use, so choose carefully! It's a little more work than just boiling, but the flavor payout is worth it. —Jim Kennedy
Ingredients
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4 pounds
potatoes
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2 tablespoons
sugar
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2 tablespoons
kosher salt
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7 tablespoons
rice wine vinegar, divided
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1 1/4 cups
mayonnaise
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1 cup
diced red onion
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3/4 cup
diced celery
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6
scallions, sliced thinly
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3 tablespoons
whole grain mustard
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To Taste: salt and pepper
Directions
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Peel and cut potatoes in 3/4 inch cubes.
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Place in large pot with 2 quarts cold water, 2 tbsp sugar, 2 tbsp salt and 2 tbsp rice vinegar. Bring to a boil over high heat, then simmer until just tender, approximately 12 minutes.
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Drain and spread out on rimmed baking sheet in single layer. Sprinkle with 3 tbsp of rice vinegar. Let cool on counter for 30 minutes.
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In a large bowl place 2 tbsp rice wine vinegar, mayonnaise, mustard, red onion, celery and scallions. Mix thoroughly.
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Add potatoes. Coat with sauce, season to taste with salt and pepper. Refrigerate for at least 2 hours.
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