Cooks Illustrated All-American Potato Salad

• 2 lbs russet potatoes, peeled and cut into 3/4 inch cubes
• salt
• 2 tablespoons distilled white vinegar
• 1 medium celery rib, chopped fine (about 1/2 cup)
• 2 tablespoons red onions, minced
• 3 tablespoons sweet pickle relish (preferebly Cascadian Farm or Heinz)
• 12 cup mayonnaise
• 34 teaspoon mustard powder
• 34 teaspoon celery seed
• 2 tablespoons fresh parsley leaves, minced
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 2 -3 hard-boiled eggs, peeled and diced

1. Place potatoes in large saucepan and add water to cover by 1 inch.
2. Bring to a boil, add 1 tbsp salt, reduce heat to simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
3. Drain potatoes and transfer to large bowl.
4. Add vinegar and, using a rubber spatula, toss gently to combine.
5. Let stand until potatoes are just warm, about 20 minutes.
6. Meanwhile, in small bowl, stir together remaining ingredients.
7. Using rubber spatula, gently fold dressing into potatoes.
8. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
9. NOTE: Potato salad can be refrigerated for up to 1 day.

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

Taken from www.food.com/recipe/cooks-illustrated-all-american-potato-salad-480792 (may not work)