📝 Instructions
= Recipe
1. Bring 3 lb Yukon Gold potatoes (peeled and cut into 3/4-inch pieces), 1 tbsp salt, 2 tbsp distilled white vinegar, and enough water to cover to a boil in a large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, 10 minutes.
2. Drain and transfer to a large bowl. Sprinkle with 1 tbsp salt and let cool for 10 minutes.
3. Add 2 celery ribs (chopped fine), 0.5 cup minced red onion, 2 tbsp sweet pickle relish, 2 tbsp minced fresh parsley, 1 tbsp Dijon mustard, 0.5 cup mayonnaise, 0.5 tsp celery seed, and ground black pepper to the bowl. Stir gently until well combined.
4. Cover and refrigerate until chilled, about 1 hour. Season with salt and pepper to taste before serving.
