Ingredients
3 pounds (1360 g) large russet potatoes
1/4 cup (60 g) kosher salt
10 cups (2.4 L) cold water
1/2 cup (60 g) finely diced celery
2 tbsp (30 g) finely diced sweet onion
2 tbsp (8 g) chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 tsp (2 g) chopped fresh chives for garnish
1 pinch paprika for garnish
1 1/4 cups (300 g) mayonnaise, or more if needed
3 tbsp (45 ml) apple cider vinegar
2 tbsp (30 g) Dijon mustard
1 tsp (2 g) kosher salt, plus more as needed
1/2 tsp (1 g) freshly ground black pepper
cayenne pepper to taste
Directions
Step 1
Place the whole potatoes in a pot with 1/4 cup kosher salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until tender, about 40 minutes (depending on size). Transfer the cooked potatoes to a plate and allow them to cool to room temperature.
Step 2
Once the potatoes are completely cooled, peel off the skin and cut them into larger than bite-size pieces. Transfer the potato pieces to a mixing bowl and add the celery, onions, parsley, and chopped hard-boiled eggs. Combine the ingredients, breaking up larger pieces of potato.
Step 3
In a separate mixing bowl, combine the mayonnaise, cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
Step 4
Pour the mayonnaise mixture onto the potatoes and stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture, adding more salt or mayonnaise if needed.