CLASSIC AMERICAN
POTATO SALAD
DONE RIGHT
SERVES 8 TO 10
4 pounds russet (baking) potatoes, peeled and cut into ¾-
inch cubes
Kosher salt
¼ cup sugar
6 tablespoons rice wine vinegar
3 stalks celery, finely diced (about 1 cup)
1 medium red onion, finely diced (about ½ cup)
4 scallions, green parts only, thinly sliced (about ½ cup;
optional)
¼ cup fresh parsley leaves, minced (optional)
¼ cup chopped cornichons
2 tablespoons whole-grain mustard, or to taste
1¼ cups mayonnaise, preferably homemade (here)
Freshly ground black pepper
Put 2 quarts water in a large saucepan, add the potatoes,
2 tablespoons salt, 2 tablespoons of the sugar, and 2
tablespoons vinegar, and bring to a boil over high heat.
Reduce to a simmer and cook, stirring occasionally, until
the potatoes are completely tender, about 10 minutes.
Drain the potatoes and transfer them to a rimmed baking