Ingredients
- 3 pound sYukon Gold potatoes , unpeeled, cut into 1-inch chunks
- Salt and pepper
- 2 tablespoon sdistilled white vinegar
- 1 cup mayonnaise
- 3 tablespoon syellow mustard
- 1/4 teaspoon cayenne pepper
- 3 hard-cooked large eggs , chopped
- 3 scallions , slice d thin
- 1/2 cup chopped sweet pickles
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
Instructions
- Combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 14 to 17 minutes.
- Drain potatoes in colander. Transfer 3 cups potatoes to large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher. Transfer remaining potatoes to rimmed baking sheet, drizzle with remaining 1 tablespoon vinegar, and toss gently to combine. Let cool completely, about 15 minutes.
- Whisk mayonnaise, ½ cup water, mustard, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together in bowl. Stir mayonnaise mixture into mashed potatoes. Fold in eggs, scallions, pickles, celery, onion, and remaining potatoes until combined. (Mixture will be lumpy.)
- Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve.
