All-American Potato Salad

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Ingredients

2 pounds russet potatoes (3 to 4 medium), (peeled and cut into ¾-inch (2-cm) cubes)
1 tablespoon + ¾ teaspoon salt, (divided)
2 tablespoons distilled white vinegar
1 medium rib celery, (finely chopped (about ½ cup/60 g))
2 tablespoons minced red onion, (from 1 small onion)
3 tablespoons sweet pickle relish
2/3 cup mayonnaise, (best quality such as Hellmann’s or Duke’s)
3/4 teaspoon dry mustard
3/4 teaspoon celery seed (not celery salt)
2 tablespoons minced fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 large hard-boiled eggs, (peeled and cut into ¼-in (6-mm) cubes, optional)

As published by Once Upon a Chef.

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