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CLASSIC POTATO SALAD

Serves: 8-12 portions Total Time: 1 hour 50 minutes (15 min active cooking, 30 min cooling, 1+ hour chilling) Source: Adapted from Kenji López-Alt, Serious Eats

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Potatoes

  • 1.8 kg (4 pounds) potatoes, Type C (starchy) - peeled, cut into 2cm (3/4 inch) cubes
  • 2 liters (2 quarts) water
  • 1.5 tablespoons (22ml) table salt - Original recipe: 2 tablespoons kosher salt
  • 2 tablespoons (25g) sugar
  • 6 tablespoons (90ml) rice vinegar total - OR white vinegar OR apple cider vinegar

Vegetables

  • 3 celery ribs (řapíkatý celer - stalk type, not celeriac), finely diced - about 240ml (1 cup)
  • 1 medium red onion (225g), finely diced - about 120ml (1/2 cup)
  • 4 scallions (jarní cibulka), green parts only, thinly sliced - about 120ml (1/2 cup) - OPTIONAL
  • 60ml (1/4 cup) fresh parsley, washed and minced - OPTIONAL
  • 60ml (1/4 cup) pickled cucumbers (nakládané okurky), chopped

Dressing

  • 2 tablespoons (25g) sugar
  • 2 tablespoons whole grain mustard (hořčice hrubozrnná) - more or less to taste
  • 300ml (1 1/4 cups) mayonnaise
  • Fresh ground black pepper

INSTRUCTIONS

Step 1: Cook the Potatoes

  • Add 2 liters (2 quarts) water to a large saucepan
  • Add 1.8 kg (4 pounds) potatoes Type C, peeled and cut into 2cm (3/4 inch) cubes
  • Add 1.5 tablespoons (22ml) table salt (original: 2 tbsp kosher salt)
  • Add 2 tablespoons (25g) sugar
  • Add 2 tablespoons (30ml) rice vinegar
  • Bring to a boil over high heat
  • Reduce to simmer and cook, stirring occasionally, until potatoes are tender - about 10 minutes
  • Test for doneness: Potato should be tender all the way through when pierced with a knife, with edges just barely starting to break apart

Step 2: Season Hot Potatoes (CRITICAL - Do Not Skip)

  • Drain potatoes in colander
  • Transfer to rimmed baking sheet
  • Spread into even layer
  • Immediately sprinkle with 2 tablespoons (30ml) rice vinegar while potatoes are still HOT
  • Why this matters: Hot potatoes absorb seasoning into their centers. Once cool, the starch hardens and won't absorb anything
  • Allow to cool to room temperature - about 30 minutes
  • Do NOT refrigerate yet

Step 3: Make the Dressing

  • In a large bowl, combine:
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (25g) sugar
  • 3 celery ribs (řapíkatý celer), finely diced (about 240ml/1 cup)
  • 1 medium red onion, finely diced (about 120ml/1/2 cup)
  • 4 scallions (jarní cibulka), green parts only, thinly sliced (about 120ml/1/2 cup) - if using
  • 60ml (1/4 cup) fresh parsley, minced - if using
  • 60ml (1/4 cup) pickled cucumbers, chopped
  • 2 tablespoons whole grain mustard (hořčice hrubozrnná)
  • 300ml (1 1/4 cups) mayonnaise
  • Stir with rubber spatula until well combined

Step 4: Combine and Rest

  • Fold cooled potatoes into dressing mixture
  • Stir vigorously - this will bash off the corners of some potatoes and create a creamier texture
  • Season to taste with table salt and fresh ground black pepper
  • Cover and refrigerate for at least 1 hour before serving
  • Best after: 2-3 hours in fridge - flavors meld together
  • Can be made: Up to 3 days in advance

NOTES

Why Type C Potatoes Matter:

  • Czech conventional wisdom says "use type A for salads" but this recipe is different
  • Starchy (moučné) potatoes have open, porous texture that absorbs dressing INTO the potato
  • Waxy potatoes (voskové) stay firm but dressing just sits on the surface
  • Result: Type C \= flavorful throughout, Type A \= bland potato with mayo on outside

Salt Conversion:

  • Recipe written for kosher salt (larger crystals, less salty by volume)
  • You're using table salt (smaller crystals, more salty by volume)
  • In cooking water: Use 1.5 tbsp table salt instead of 2 tbsp kosher
  • For final seasoning: Taste and add salt carefully - start with less

Don't Skip the Rice Vinegar in Cooking Water:

  • Vinegar prevents potatoes from overcooking
  • Makes them more forgiving if you get distracted
  • Pectin breaks down slower in acidic water

Season While Hot:

  • This is THE most important step
  • Once potatoes cool, starch gelatinizes and won't absorb anything
  • You'll have bland potatoes no matter how much dressing you add

Common Mistakes:

  • Starting potatoes in boiling water \= mushy outside, crunchy inside
  • Not seasoning hot potatoes \= bland salad
  • Using waxy potatoes (type A) \= dressing doesn't penetrate
  • Not chilling long enough \= flavors haven't melded

For Kids:

  • This probably won't be on the picky eaters' safe list
  • Mayo-based, cold, with onions and pickles \= likely too complex
  • Make adult portions, serve kids their safe foods