2 pounds russet potatoes (3 to 4 medium), peeled and cut into ¾-inch (2-cm) cubes

1 tablespoon + ¾ teaspoon salt, divided

2 tablespoons distilled white vinegar

1 medium rib celery, finely chopped (about ½ cup/60 g)

2 tablespoons minced red onion, from 1 small onion

3 tablespoons sweet pickle relish

⅔ cup mayonnaise, best quality such as Hellmann’s or Duke’s

¾ teaspoon dry mustard

¾ teaspoon celery seed

2 tablespoons minced fresh parsley leaves

¼ teaspoon freshly ground black pepper

2 large hard-boiled eggs, peeled and cut into ¼-in (6-mm) cubes, optional

Place the potatoes in a large pot and cover them with cold water by about an inch. Bring the pot to a boil over high heat, then add 1 tablespoon of the salt.

Reduce the heat to medium and let the potatoes simmer for about 8 minutes, then drain. You’ll know they’re done when they’re fork-tender or a paring knife slips in and out easily with almost no resistance.

Transfer the potatoes to a large mixing bowl. While they’re still hot, drizzle the vinegar over top and gently toss with a rubber spatula to coat. Let them sit for about 20 minutes, until they’ve cooled down to just warm—this helps the potatoes soak up all that tangy flavor.

Meanwhile, in a small mixing bowl add the celery, onion, relish, mayonnaise, dry mustard, celery seed, parsley, pepper, and the remaining ¾ teaspoon salt, then stir to combine.

Add the dressing to the bowl with the potatoes and eggs (if using). Using a rubber spatula, fold everything together to combine. Cover the salad with plastic wrap and refrigerate until chilled, about 1 hour.

Serve.

Pro Tip: Always start your potatoes in cold water. If you drop them into boiling water, the outsides cook too fast while the insides lag behind, which can leave you with mushy edges and firm centers—not ideal. Starting in cold water lets the potatoes heat up gradually and cook through evenly for the perfect texture.