Hot potato! Here’s our favorite potato salad recipe

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What’s the difference between a potato salad that’s so-so and one that’s stellar?

It’s all in the details. Above, L.A. Times Food Editor Russ Parsons shows you the tricks of the trade, and walks you through his favorite version: Potato salad with celery and red onions.

PLUS: How to cook the perfect steak, and a super-duper easy way to roast corn on the cob.