All-American Potato Salad | America's Test Kitchen

Ingredients

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