Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 8 cups water
• 2 teaspoons fine sea salt, divided
• 3 tablespoons apple cider vinegar, divided
• 2/3 cup commercial mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh dill

Method

1. 1

   Step 1. Allow about 2 hours 45 minutes: 20 minutes preparation, 25 minutes cooking and at least 2 hours refrigerator chilling. Use a 5-quart pot, colander, large bowl and two shallow containers. Choose firm yellow potatoes so the pieces hold their shape; the commercial mayonnaise may contain egg. Use an instant-read thermometer to check that the chilled center is at 40°F or below.

2. 2

   Step 2. Put the potatoes in the pot with the water and 1 1/2 teaspoons salt. Bring to a boil, then lower to a steady simmer. Cook for 10–15 minutes after the boil, until a fork slips into a piece without breaking it apart.

3. 3

   Step 3. Drain thoroughly and transfer to a large bowl. Sprinkle the warm potatoes with 2 tablespoons vinegar and fold gently. Immediately divide them between shallow containers in layers no deeper than 2 inches and refrigerate loosely covered until cold, about 1 hour; do not leave them on the counter to cool.

4. 4

   Step 4. Whisk the mayonnaise, mustard, remaining 1 tablespoon vinegar, remaining 1/2 teaspoon salt and pepper in the cleaned large bowl. Refrigerate the dressing while the potatoes cool.

5. 5

   Step 5. When the potatoes are cold, fold them into the dressing with the celery, onion and dill. Cover and refrigerate for at least 1 more hour, until thoroughly chilled to 40°F or below. Divide into six side servings.

6. 6

   Step 6. Keep the salad refrigerated or nestled in ice during service. Keep at 40°F or below; refrigerate within 2 hours of serving, or 1 hour above 90°F. Use within 3–4 days of cooking the potatoes.