Creole Potato Salad | America's Test Kitchen

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1/4 cup white wine vinegar
• Table salt for cooking potatoes
• 3 hard-boiled large eggs, chopped
• 1 celery rib, chopped fine
• 1/2 green bell pepper, chopped fine
• 2 tablespoons minced fresh parsley
• 1 1/4 cups mayonnaise
• 1/3 cup cornichons, drained and chopped
• 4 scallions, sliced thin
• 1 tablespoon prepared horseradish
• 2 teaspoons spicy brown mustard
• 2 teaspoons ketchup
• 2 teaspoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper