Ingredients
- 7 russet potatoes (about 3 pounds)
- Coarse salt
- 1 1/2 cups mayonnaise (page 282)
- 5 large hard-cooked eggs (see page 11)
- peeled and grated
- 1 small onion
- preferably Vidalia
- finely chopped
- 4 stalks celery
- finely chopped
- 1/4 cup sweet pickle or dill pickle relish
- Freshly ground black pepper
Instructions
- To cook the potatoes, peel them and cut into 1/2-inch cubes.
- Immediately place them in a large pot with water to cover; season with salt.
- Bring to a boil over high heat, and then decrease the heat to low.
- Simmer until tender, about 30 minutes.
- Drain the potatoes in a colander and transfer them to a large shallow bowl to cool.
- Meanwhile, to make the dressing, combine the mayonnaise, grated eggs, onion, celery, and pickle relish in a bowl.
- Once the potatoes have cooled completely, pour the dressing over the potatoes and stir to combine.
- Taste and adjust for seasoning with salt and pepper.
- Serve at room temperature or chilled.
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