All American Potato Salad

• 2pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
• Table salt
• 2tablespoons distilled white vinegar
• 1medium rib celery, chopped fine (about 1/2 cup)
• 2tablespoons minced red onion
• 3tablespoons sweet pickle relish
• 1/2cup mayonnaise (see note)
• 3/4teaspoon powdered mustard
• 3/4teaspoon celery seed
• 2tablespoons minced fresh parsley leaves
• 1/4teaspoon ground black pepper
• 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional

1. 1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. 2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. 3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

potatoes, salt, white vinegar, celery, red onion, sweet pickle, mayonnaise, powdered mustard, celery, parsley, ground black pepper, eggs

Taken from www.epicurious.com/recipes/member/views/all-american-potato-salad-52448291 (may not work)