Pretty Good Potato Salad
2 lb. red potatoes, peeled and cut into 1” cubes
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 Tbsp. dill pickle relish
2 Tbsp. finely chopped parsley
1 Tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-cooked eggs, chopped (optional)
Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs, if using, and toss. Chill.
Photography by Courtney A. Liska