All American Potato Salad

INGREDIENTS 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4 inch cubes Table salt 2 tablespoons distilled white vinegar 1 medium rib of celery, chopped fine (about 1/2 cup) 2 tablespoons minced red onion 3 tablespoons sweet pickle relish 1/2 cup mayonnaise 3/4 teaspoon mustard powder 3/4 teaspoon celery seed 2 tablespoons fresh parsley, minced 1/4 teaspoon ground black pepper Salad Supreme to taste 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

DIRECTIONS

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, salad supreme and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)