gt;Classic Potato Saladgt;gt;  gt; 4 pounds russet potatoes (about 8 medium)gt; Coarse saltgt; 3 tablespoons cider vinegargt; 3 large eggsgt; 1 cup mayonnaisegt; ½ teaspoon celery seedsgt; 1 teaspoon dry mustard powdergt; ½ teaspoon freshly ground peppergt; 3 celery stalks, cut into 1/4-inch dicegt; 1 small onion, cut into 1/4-inch dicegt; 10 cornichons, cut into 1/4-inch dicegt; 3 scallions, trimmed and thinly slicedgt; 2 tablespoons coarsely chopped fresh flat-leaf parsleygt; 1 teaspoon sweet paprikagt;  gt; 1. In a large saucepan, cover potatoes with water by several inches. Bring to a boil, then add 1 tablespoon salt. Reduce heat and gently boil until potatoes are tender when pierced with the tip of a sharp knife, about 25 minutes. Drain. Peel potatoes while still hot, using paper towels to protect hands; cut into 1-inch pieces. Transfer potatoes to a bowl and drizzle with vinegar; let;  gt; 2. Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil; turn off heat. Cover; let stand 11 minutes. Transfer to a bowl and cover with cold water; let cool and peel. Cut 2 eggs into ¼-inch dice. Slice remaining egg into ¼-inch- thick rounds; reserve for;  gt; 3. Combine diced eggs, mayonnaise, celery seeds, and dry mustard in a large bowl; season with salt and pepper, and whisk to combine. Stir in potatoes, celery, onion, cornichons, scallions, and parsley. Refrigerate at least 30 minutes or up to 1 day. Just before serving, garnish with paprika and egg;  gt; Serves 10 to 12 gt;gt;gt;; gt; gt;gt; gt;gt;gt; Excerpted from gt;Martha's American Foodgt; by gt;Martha Stewartgt; Copyright © 2012 by Martha Stewart. Excerpted by permission of Clarkson Potter, a division of Random House,; All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the;Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.