Ingredients
3 lb russet potatoes, scrubbed and rinsed clean
10 cups of water
¼ cup of kosher salt
2 Tbsp finely diced sweet onions, optional
2 Tbsp freshly chopped parsley
½ cup finely diced celery
3 large hard boiled eggs
for the dressing
1¼ cup mayonnaise, plus more as needed
3 Tbsp apple cider vinegar
2 Tbsp Dijon mustard
1 tsp kosher salt, plus probably much more as needed
½ tsp freshly ground black pepper
cayenne to taste
Directions
Place potatoes, unpeeled, in a pot with kosher salt and water. Bring to a boil over high heat then reduce to medium-low and simmer until tender. Transfer potatoes to a plate and allow to cool to room temperature.
In a bowl, whisk together ingredients for the dressing. Peel potatoes by scraping with a knife. Cut potatoes into chunks about three times larger than the final desired size. Transfer potatoes to a large bowl and add onions, parsley, celery, and eggs. Lightly stir to combine ingredients then add dressing, mix well.
After mixing, chill for 2-3 hours before tasting and adjusting the salt. Add more salt and mayonnaise as needed before serving. Top with fresh chives and a light dusting of paprika if desired.