Potato Salad

Ingredients

• 1 lb. russet potatoes, skin removed and sliced into 1” by 1” pieces
• ½ red onion, finely diced
• 3 celery stalks, finely diced
• Half a bunch of parsley leaves, stemmed and finely chopped
• Half a bunch of chives, finely chopped
• 1 cup of high-quality mayonnaise
• 2 tbsp white vinegar
• 2 tsp celery seeds
• 2 tsp mustard seeds
• 2 tsp white pepper
• Salt and black pepper to taste

Method

1. Fill a bowl with water and ice and leave room for the cooked potatoes
2. Bring a pot of salted water to boil
3. Add the potatoes and cook 10 minutes
4. After 10 minutes, check the potatoes with a fork
5. The fork should pass easily through the potatoes but not too easily
6. If the form meets resistance, cook for 2 more minutes and test again
7. If the form passes through too easily and the potato breaks, take it off the heat immediately
8. Using a slotted spoon, place the cooked potatoes in the ice bath to stop cooking
9. After 1 minute, take the potatoes out of the ice bath and place them on a cutting board
10. After allowing the potatoes to cool to the touch, roughly cut the potatoes into ½ inch chunks and please in a mixing bowl
11. Add the onion, celery, parsley, chives and mix
12. Add the mayonnaise and mix thoroughly, adding additional mayonnaise if needed
13. Add the vinegar, celery seeds, mustard seeds and white pepper and mix
14. Add the salt and black pepper to season the potatoes
15. Taste and adjust seasoning as needed
16. Serve immediately or store in fridge, allowing the ingredients to blend in which will yield a better overall flavor