Many recipes for traditional deli-style potato salad call for diced potatoes, boiled in salted water. But baking the potatoes instead allows them to dry out, making them better able to absorb the briny flavors of the pickle relish.
|2½||lb. russet potatoes|
|1||cup dill-pickle relish|
|1||Tbsp. plus 1 teaspoon yellow mustard|
|~||Freshly ground black pepper|
|2||fresh celery stalks, thinly sliced|
|½||sweet white onion, finely chopped|
This content is from the Culinate Kitchen collection.
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