Perfect potato salad

Put four same-size large russets, whole with skins on, in a pot with a quarter cup of kosher salt and cover with cold water.

Bring to a boil over high heat, reduce to medium-low and simmer until tender when tested with a metal skewer, about 40 minutes depending on size.

Cool on a plate to room temperature; never dress warm potatoes with a mayonnaise dressing.

Whisk mayonnaise, apple cider vinegar, a couple spoons of Dijon, salt, black pepper and a little cayenne; refrigerate if the potatoes are still warm.

Peel by scraping off the skin, trim any dark spots, and cut into pieces about three times the final size, as they break up when mixed.

In a large bowl add finely diced sweet onion (optional), diced celery, chopped Italian parsley and egg-sliced hard-boiled egg; stir to start breaking the potatoes, then mix in the dressing.

Cover with plastic and refrigerate at least two or three hours until thoroughly chilled.

Mix, taste, add salt and another spoon of mayonnaise if dry; garnish with chives and a dusting of cayenne.