Potato Salad

• 2 lbs russet potatoes
• 1 tbsp kosher salt (for boiling)
• 1/2 c celery, 1/8-inch dice
• 1/2 c mayonnaise
• 1/4 c dill pickle relish
• 2 tbsp red onions, 1/8-inch dice
• 2 tbsp minced parsley
• 1 1/2 tsp dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 2 hard boiled eggs, 1/4″ dice

1. Peel potatoes and cut into 3/4-inch pieces, placing into pot with 1 tbsp kosher salt and cold water an inch higher than potatoes.
2. Simmer potatoes until fork tender, about 8 min.
3. Drain water and cool potatoes completely.
4. In large bowl, stir together remaining ingredients, then gently stir in potatoes.
5. Cover and chill overnight.

Yield: 6 servings
Prep Time: 40 minutes + overnight chill
Source: https://www.jessicagavin.com/all-american-potato-salad/