If making this in advance, wait to add the cucumber until just before serving.

　　

Ingredients

serves 8

　　2 pounds russet potatoes, scrubbed

　　Coarse salt and freshly ground pepper

　　3 hard-boiled large eggs, peeled and cut into 1/2-inch dice

　　1 stalk celery, finely chopped

　　1 red onion, finely chopped

　　1 cucumber, peeled, seeded, and cut into 1/4-inch dice

　　1/4 cup coarsely chopped flat-leaf parsley

　　3 tablespoons cider vinegar

　　6 tablespoon mayonnaise

　　

Step 1

Place the potatoes in a medium saucepan; cover with water. Bring to a boil over high heat; add salt. Reduce heat to medium; simmer until tender, about 20 minutes. Drain in a colander. When cool enough to handle, peel and cut into 1/2-inch pieces. Transfer to a medium bowl. Add the eggs, celery, onion, cucumber, and parsley.

　　

Step 2

In a small bowl, whisk the vinegar and mayonnaise; season with salt and pepper. Pour the dressing over the vegetables; stir gently to combine. Adjust the seasoning with salt and pepper. Serve at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.