This is, hands down, my favorite potato salad. I have brought this to many parties, and adults and kids alike gobble it up. I am frequently asked for the recipe. My friend Steph gave the recipe to me, so I attribute it to her, though I’m not sure where it originated.
2 pounds (3 or 4 medium) russet potatoes, peeled and cut into 3/4-inch cubes
1 tablespoon salt, plus 1/2 teaspoon for final seasoning
2 tablespoons distilled white vinegar
1 medium celery rib, finely chopped
2 tablespoons red onion, finely chopped
1/2 cup mayonnaise (I have used olive oil-based mayonnaise, and it tastes great!)
1 to 2 tablespoons horseradish
1/4 cup fresh dill, minced
1/4 cup fresh parsley, minced
1/4 teaspoon ground pepper
- Place potatoes in large saucepan and add water, covering the potatoes by an inch. Bring to a boil over medium-high heat. Add 1 tablespoon salt and reduce heat to medium. Simmer, stirring once or twice until the potatoes are tender (approximately 8 minutes).
- Drain pot and place potatoes in a large bowl. Add vinegar and toss. Let this mixture stand 20 minutes until the potatoes are just warm.
- Stir celery, onion, mayonnaise, horseradish, dill, parsley, pepper, and 1/2 teaspoon salt. Fold into the potatoes. Chill and serve.