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All-American Potato Salad

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4 TO 6
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 1/2 pounds medium baking potatoes, scrubbed
  2. Kosher salt
  3. 2/3 cup mayonnaise
  4. 1 tablespoon Dijon mustard
  5. 1/4 cup finely chopped onion
  6. 1/4 cup sweet pickle relish
  7. 2 tablespoons minced dill pickle
  8. 1 tablespoon minced flat-leaf parsley
  9. 1/8 teaspoon celery seeds
  10. Freshly ground pepper
  11. 1/2 cup finely diced celery
  12. 2 hard-cooked eggs, finely chopped
  1. Put the potatoes in a large saucepan, cover with water and bring to a boil. Add a large pinch of salt and simmer until the potatoes are tender, about 35 minutes. Let cool slightly, then peel the potatoes and cut them into 1-inch dice.
  2. Meanwhile, in a bowl, combine the mayonnaise, mustard, onion, relish, dill pickle, parsley and celery seeds. Season with salt and pepper. Fold in the potatoes, celery and eggs and let cool; refrigerate until chilled and serve cold.
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