American Potato Salad I

Ingredients

• 2 pounds russet potatoes
• 1 tablespoon salt
• 2 tablespoons distilled white vinegar
• 1 medium rib of celery
• ¾ teaspoon celery seed
• ¾ cup mayonnaise
• ¾ teaspoon powdered mustard
• 2 tablespoons onion
• 2 tablespoons parsley leaves
• ¼ teaspoon ground black pepper
• 3 tablespoons sweet pickle relish

Steps

1. Peel the potatoes.
2. Cut into ¾ inch cubes.
3. Cover the potatoes with an inch of water in a large saucepan and bring to a boil.
4. Add 1 tablespoon salt to the boiling water.
5. Reduce the heat to medium.
6. Simmer about 8 minutes, stirring gently once or twice, until the potatoes are tender.
7. Taste a piece—don't overcook.
8. Drain the potatoes.
9. Place in a large bowl.
10. Toss the potatoes gently with vinegar using a rubber spatula.
11. Cool the potatoes.
12. They must be no more than barely warm to mix.
13. Chop the celery fine.
14. Stir together the celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
15. Gently fold together the dressing mix and potatoes.
16. Cover and refrigerate at least an hour, until thoroughly chilled.