Method
Simmer the potatoes in well-salted water until tender but intact. Drain thoroughly.
While warm, toss the potatoes gently with the vinegar and a little salt; cool until no longer steaming.
Mix the mayonnaise, mustard, celery, pickles, onion, eggs, and herbs. Fold into the potatoes.
Chill thoroughly, then adjust seasoning before serving.
Notes
Adding vinegar while the potatoes are warm seasons them from within.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For a lighter, non-creamy variation, dress the warm potatoes with Basic Dijon Vinaigrette.
- Pair with Classic Creamy Coleslaw when building a cold-salad spread.