TEST KITCHEN POTATO SALAD RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
• Combine the potatoes, eggs, celery and onion.
• Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Steps:

• Place potatoes in a large saucepan of salted cold water. Bring to the boil, then reduce heat and simmer about 15 minutes or until the potatoes are just tender. Drain well, then transfer to a large bowl.
• Meanwhile, to make mayonnaise, place the egg yolk and juice in a medium bowl; whisk until pale and creamy. Slowly add the oil, whisking constantly, until mayonnaise is thick and creamy. Stir in mustard; season to taste with salt.
• Sprinkle vinegar over warm potatoes, toss gently. Season with salt and freshly ground black pepper.
• Add half the mayonnaise, half the herbs and half the onions; toss gently to combine. Drizzle remaining mayonnaise over potatoes, top with remaining herbs and onions.