Name: Perfect Potato Salad
Ingredients: 3 pounds large russet potatoes; 0.25 cup kosher salt; 10 cups cold water; 3 large hard-boiled eggs, peeled and cut into chunks; 0.5 cup finely diced celery; 2 tablespoons finely diced sweet onion; 2 tablespoons chopped fresh parsley; 1 teaspoon chopped fresh chives for garnish; 1 pinch paprika for garnish; 1.25 cups mayonnaise, or more if needed; 3 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 teaspoon kosher salt, plus more as needed; 0.5 teaspoon freshly ground black pepper; cayenne pepper to taste

Ingredients

3 pounds large russet potatoes
0.25 cup kosher salt
10 cups cold water
3 large hard-boiled eggs, peeled and cut into chunks
0.5 cup finely diced celery
2 tablespoons finely diced sweet onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1.25 cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
0.5 teaspoon freshly ground black pepper
cayenne pepper to taste

Steps

Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.