served hot This is because hot foods stimulate your taste buds (not to mention create aromatic vapors) more easily than cold foods Cold foods need to be seasoned more aggressively than hot foods So when seasoning your food, always make sure to taste it at the temperature it is going to be served CLASSIC AMERICAN POTATO SALAD DONE RIGHT SERVES 8 TO 10 4 pounds russet (baking) potatoes, peeled and cut into ắinch cubes Kosher salt ẳ cup sugar 6 tablespoons rice wine vinegar 3 stalks celery, finely diced (about 1 cup) 1 medium red onion, finely diced (about ẵ cup) 4 scallions, green parts only, thinly sliced (about ẵ cup; optional) ẳ cup fresh parsley leaves, minced (optional) ¼ cup chopped cornichons 2 tablespoons whole-grain mustard, or to taste 1¼ cups mayonnaise, preferably homemade (here) Freshly ground black pepper Put 2 quarts water in a large saucepan, add the potatoes, tablespoons salt, tablespoons of the sugar, and tablespoons vinegar, and bring to a boil over high heat Reduce to a simmer and cook, stirring occasionally, until the potatoes are completely tender, about 10 minutes Drain the potatoes and transfer them to a rimmed baking ... 4 scallions, green parts only, thinly sliced (about ẵ cup; optional) ẳ cup fresh parsley leaves, minced (optional) ẳ cup chopped cornichons 2 tablespoons whole-grain mustard, or to taste 1ẳ cups mayonnaise, preferably homemade (here)... 4 pounds russet (baking) potatoes, peeled and cut into ắinch cubes Kosher salt ẳ cup sugar 6 tablespoons rice wine vinegar 3 stalks celery, finely diced (about 1 cup) 1 medium red onion, finely diced (about ẵ cup)... Put 2 quarts water in a large saucepan, add the potatoes, tablespoons salt, tablespoons of the sugar, and tablespoons vinegar, and bring to a boil over high heat Reduce to a simmer and cook, stirring occasionally, until the potatoes