Julia Turshen's Potato Salad

 

I saw this potato salad in Julia Turshen’s newsletter and immediately bookmarked it, even though I waited until the following summer to make it. It was absolutely delicious! I served it with paprika pork.

1 ½ lb. (680 g) baby yellow potatoes (about 30 small potatoes)
kosher salt
3 Tbsp. Dijon mustard
1 ½ Tbsp. apple cider vinegar
½ tsp. freshly ground black pepper, plus more to taste
1 large celery stalk, finely chopped (about ½ cup)
½ small red onion, finely chopped (about ¼ cup)
3 Tbsp. mayonnaise
1 large handful fresh Italian parsley, finely chopped (a little stem is fine)

Place the potatoes and a very large pinch of salt in a saucepan and cover with cold water. Set the saucepan over high heat and bring the water to a boil. Turn the heat to low and simmer until the potatoes are tender (test with a paring knife), about 15 minutes. Drain the potatoes in a colander and let them rest until they're just cool enough to handle, but still warm.

While the potatoes are cooking and resting, place the mustard, vinegar, and pepper in a large bowl with 1 teaspoon salt and whisk well to combine. Stir in the celery and onion.

Once the potatoes are cool enough to handle (but still warm—don't forget!), cut them in half and stir them into the mustard mixture. Allow the mixture to cool to room temperature and then stir in the mayonnaise and parsley. Season to taste with salt and pepper. Serve immediately or cover and refrigerate for up to 4 days (season to taste again if serving from cold).