Potato Salad Recipe - Los Angeles Times

Ingredients

• 1 3/4 teaspoons Diamond Crystal kosher salt
• 3 1/2 pounds red-skinned potatoes, skin on, washed and quartered
• 2 cups mayonnaise, preferably Duke's
• 1/2 cup distilled white vinegar
• 1/2 cup sweet pickle relish
• 1/4 cup prepared yellow mustard
• 1/4 cup fresh lemon juice
• 1 tablespoon Diamond Crystal kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons granulated sugar
• 1/2 teaspoon crushed red chile flakes
• 1/4 teaspoon cayenne
• 1/2 cup finely diced celery (from 1 to 2 stalks)
• 1/2 cup finely diced red onion (about 1 medium onion)
• 4 hard-boiled eggs, peeled
• 1 1/2 tablespoons Rodney’s Rib Rub (see recipe below)
• 1/4 cup thinly sliced scallions, white and green parts (about 2; optional)
• 1/4 cup Diamond Crystal kosher salt
• 2 tablespoons MSG
• 2 tablespoons freshly ground black pepper
• 2 tablespoons sweet paprika
• 2 tablespoons chili powder
• 2 tablespoons packed light brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon cayenne