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Ingredients

Serves 10 to 12

• 4 pounds russet potatoes (about 8 potatoes)
• 1 tablespoon plus 2 teaspoons salt
• 3 tablespoons cider vinegar
• 3 large eggs
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 1/2 teaspoon celery seed
• 1 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
• 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
• 1 medium onion, finely diced (1/2 cup)
• 10 cornichons, cut into 1/4-inch dice (1/4 cup)
• 3 scallions, thinly sliced (1/2 cup)
• 2 tablespoons freshly chopped flat-leaf parsley
• 1 teaspoon paprika

Description

Cooking Time Depends On The Size Of The Potatoes. You\'ll Know They Are Done When A Paring Knife Is Easily Inserted Into The Center Of One.

Martha Stewart