Classic Potato Salad- Kenji Lopez

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4 pounds ( 1.8 kg) russet potatoes, peeled and cut into ¾ inch cubes

Kosher salt

¼ cup sugar (1 ¾ ounces; 50g), divided

6 tablespoons (90ml) rice wine vinegar, divided

3 ribs celery, finely diced (about 1 cup)

1 medium (8-ounce; 225 g) red onion, finely diced (about ½ cup)

4 scallions, green parts only, thinly sliced (about ½ cup, optional)

¼ cup fresh parsley leaves, washed and minced (optional)

¼ cup chopped cornichons (see note)

2 tablespoons whole grain mustard (more or less to taste)

1 ¼ cups mayonnaise

Fresh ground black pepper

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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