Salade de pommes de terre classique et toute simple (sans gluten)

Ingrédients

• 3/4 cup (170g) mayonnaise
• 2 tsp prepared yellow or spicy brown mustard
• Juice from the pickle relish, as needed
• Kosher or fine sea salt and freshly ground black pepper, to taste
• 4 extra-large or 7 medium-sized Russet potatoes
• 2 to 3 green onions, trimmed and finely sliced
• 3 celery stalks, trimmed, stalks finely chopped; see Note above
• About 3 tbsp sweet pickle relish (plus juice for the dressing)
• Kosher or fine sea salt and freshly ground black pepper, to taste
• Extra chopped green onions, for garnish, optional

Préparation

1. 1

   Cook the Potatoes: In a large stockpot or...: Cook the Potatoes: In a large stockpot or Dutch oven, place the whole and unpeeled potatoes and add enough cool water to cover and 1 tbsp salt, and bring to a boil over high heat. Reduce the heat to medium and cook the potatoes at a low boil until a knife inserted in them slides in and out with very little resistance. Remove the potatoes as they are done with a slotted spoon, setting them aside to cool. This usually takes about 15 to 20 minutes; larger potatoes will take longer.

2. 2

   Assemble the Salad: When the potatoes are cool...: Assemble the Salad: When the potatoes are cool enough to handle, use a knife to pull the peels off each one and then cut into bite-sized pieces. Place the potato chunks in a large mixing bowl. Add the green onions, chopped celery, pickle relish, salt and pepper. Gently toss together to distribute the ingredients evenly.

3. 3

   Make the Dressing: In a small bowl, combine...: Make the Dressing: In a small bowl, combine the mayonnaise, mustard, and about 1 tsp of the pickle juice. Whisk until smooth and if you need it thinner, add a little more pickle juice. Add salt and pepper, whisk together, taste and adjust seasonings as desired.

4. 4

   Dressing the Salad: Pour about half the dressing...: Dressing the Salad: Pour about half the dressing over the potatoes and toss to coat. Add as much more of the sauce as you like. Some people like a "wetter" potato salad, others prefer a dryer version. Taste and adjust seasonings.

5. 5

   Transfer to your serving bowl, cover, and refrigerate...: Transfer to your serving bowl, cover, and refrigerate until thoroughly chilled. Keep in the refrigerator until about 15 minutes before serving. Can be made up to two days ahead. When ready to serve, sprinkle the top with some chopped green onions for garnish.