Make-Ahead Potato Salad For a Crowd | America's Test Kitchen

Ingredients

• 5 pounds russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes
• Table salt
• 1/4 cup distilled white vinegar
• 2 cups mayonnaise (see note)
• 2 medium ribs celery, chopped fine (about 1 cup)
• 1/2 cup sweet pickle relish
• 1/3 cup minced red onion
• 1/4 cup minced fresh parsley leaves
• 1 1/2 teaspoons celery seed
• 1 teaspoon powdered mustard
• Ground black pepper
• 4 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)