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Total Time
1 Hour
Yield
Makes 6 to 8 servings
Photo: Leo Gong; Styling: Karen Shinto

How to Make It

Step 1

Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.

Step 2

Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.

Step 3

Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.

Step 4

Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.

Step 5

Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.

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