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Ingredients

Serves 10 to 12

• 4 pounds russet potatoes (about 8)
• Coarse salt and freshly ground pepper
• 3 tablespoons cider vinegar
• 3 large eggs
• 1 cup mayonnaise
• 1/2 teaspoon celery seed
• 1 teaspoon dry mustard
• 2 tablespoons hot water, plus more if needed
• 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
• 1 red bell pepper, stemmed, seeded, and 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 Potatoes In Their Skins Prevents Them From Absorbing Too Much Water And Losing Flavor. The Cooking Time Depends On The Size Of The Potatoes. They Are Done When A Paring Knife Glides Into The Potato. Peel The Potatoes While Hot To Better Absorb The

Martha Stewart