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Classic Potato Salad

J. Kenji López-Alt
  • minutes
  • Serves 2 to 12

INGREDIENTS

3

peeled and cut into 4 inch cubes 4 pounds russet potatoes

3

Celery, finely diced (about 1 cup), ribs

1/4 cup

Parsley, fresh leaves

1

Red onion, finely diced (about 1/2 cup), medium

4

Scallions

1 1/4 cups

Mayonnaise

2 tbsp

Mustard, whole grain

1

Black pepper, Fresh ground

1

Kosher salt

1/4 cup

Sugar

6 tbsp

Rice wine vinegar

1/4 cup

Chopped cornichons (see note)