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
• 1/2 teaspoon table salt, plus salt for cooking potatoes
• 2 tablespoons distilled white vinegar
• 1/2 cup mayonnaise
• 1 celery rib, chopped fine
• 3 tablespoons sweet pickle relish
• 2 tablespoons minced red onion
• 2 tablespoons minced fresh parsley
• 3/4 teaspoon dry mustard
• 3/4 teaspoon celery seeds
• 1/4 teaspoon pepper
• 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)