3 pounds unpeeled red-skin potatoes, boiled to barely tender
1 small to medium onion, grated
1/3 cupcider vinegar
2 teaspoonsdark mustard
1/4 teaspooncelery seed
Salt and freshly ground black pepper
1 large stalk celery, cut into small dice
1hard-cooked egg, diced
About 1/2 cupmayonnaise
1. If you peel potatoes while they are still warm, they'll absorb flavors better. Cut them into 1-inch dice into a large bowl. Gently fold in the onion, vinegar, mustard, sugar, celery seed, and salt and pepper to taste. Let stand 30 minutes to an hour at room temperature.
2. Then fold in the celery, egg, and mayonnaise. At this point, it's best to let the salad rest a minimum of 1 hour or so in the refrigerator so flavors can meld. It can even be refrigerated up to 3 days. But because potatoes absorb and mute seasonings, taste it before serving and adjust vinegar and seasonings if needed.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.