The Best Potato Salad

We were watching American test kitchen  and they made their favorite potato salad.  And it is now our favorite salad.

The best potato salad 

Ingredients 

3 pounds russet potatoes, about 6

3 Tbsp. white vinegar, divided

2 Tbsp. mustard

1/2 cup sliced cornichons, about 20

 salt and freshly ground pepper

3/4 cups mayonnaise

1 cup chopped celery

1/3 cup finely chopped scallion, about 3

Directions

Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.

In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.

 Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).