INGREDIENTS
2½ lbs. red potatoes, diced
2½ Tbsp. kosher salt, divided
½ red pepper, diced small
1 cup celery, chopped
4 cups mayonnaise
½ cup whole-grain mustard
½ cup apple cider vinegar
½ tsp. freshly ground black pepper
PREPARATION
• Fill a large pot with cold water. Add the potatoes and 2 tablespoons salt. Bring to a boil over medium-high heat and boil until tender, about 15 minutes.
• Prepare an ice bath, then drain the potatoes and shock them in the ice bath. When cool, drain and set aside.
• In a large mixing bowl, mix together the remaining ingredients to make a dressing.
• Add the potatoes to the dressing, stirring to coat. Serve immediately or refrigerate up to 24 hours.
This article appears in June 2015.