Recipe: Make-Ahead Potato Salad for a Crowd (makes 10-12 servings)

MAKE-AHEAD POTATO SALAD FOR A CROWD

5 pounds russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes
Salt
1/4 cup distilled white vinegar
2 cups mayonnaise, divided use (see cook's note)
2 medium ribs celery, chopped fine (about 1 cup)
1/4 cup sweet pickle relish
1/3 cup minced red onion
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons celery seed
1 teaspoon dry mustard
Ground black pepper
4 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

Place potatoes in large Dutch oven. Cover with 1 inch of water. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to medium. Simmer, stirring occasionally, for 8 minutes or until potatoes are tender. (Note: When potatoes are done, a paring knife can be slipped into and out of center with very little resistance.)

Drain potatoes in colander. Transfer to large bowl. Gently stir in vinegar. Let stand for 20 minutes or until potatoes are just warm.

MEANWHILE, TO PREPARE THE DRESSING:
In small bowl, stir together 1 cup mayonnaise, celery, pickle relish, onion, parsley, celery seed, dry mustard, 1/4 teaspoon pepper and 1/2 teaspoon salt.

TO MAKE THE POTATO SALAD:
Using rubber spatula, gently fold dressing and eggs into potatoes.

TO STORE FOR SERVING LATER:
Cover tightly with plastic wrap. Refrigerate up to 2 days. When ready to serve, let salad stand at room temperature for 1 hour. Gently fold in remaining 1 cup mayonnaise. Season with salt and pepper to taste.

TO SERVE RIGHT AWAY:
Stir all mayonnaise into potato salad. Cover tightly with plastic wrap. Refrigerate for 1 hour or until chilled.

Cook's note: If potato salad is a little dry, add up to 2 more tablespoons mayonnaise.

Makes 10 to 12 servings
Source: The Best Make-Ahead Recipe by Cook's Illustrated Magazine, John Burgoyne, and Daniel J. Van Ackere