Potato Salad Recipe

Prepare and cook potatoes

Wash potatoes and cut into evenly sized 1-inch (2.5 cm) chunks. Place in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes depending on size.

While potatoes cook, prepare an ice bath (large bowl with ice and cold water). When potatoes are tender, drain them in a colander and immediately transfer to the ice bath to stop cooking for 5 minutes. Drain well and set aside to cool slightly; you want them warm but not hot for dressing to absorb.

Make dressing

In a medium bowl whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon granulated sugar, and 1 teaspoon freshly ground black pepper until smooth and slightly emulsified. Taste and adjust acidity or seasoning as needed.

Cook eggs

Place 2 eggs in a small pot and cover with cold water. Bring to a gentle boil, then turn off heat, cover, and let sit 9–10 minutes for hard-boiled yolks. Transfer eggs to the ice bath, cool for 5 minutes, then peel and chop roughly.

Prep vegetables

While eggs cook and cool, finely dice 2 celery stalks, half a small red onion, and 2 tablespoons dill pickles. Chop 2 tablespoons fresh parsley and slice 1 tablespoon chives. Combine these with the chopped eggs in a mixing bowl.

Combine potatoes and dressing

Place the drained, slightly warm potato chunks in a large bowl. Pour the dressing over the potatoes and gently fold with a rubber spatula or spoon until evenly coated, taking care not to break the potato chunks.

Add the chopped egg and vegetable mixture to the dressed potatoes. Fold gently to combine so the eggs and add-ins are distributed throughout without turning the salad mushy.

Season with 1 teaspoon salt and 1/2 teaspoon additional freshly ground black pepper. Taste and adjust salt, pepper, or vinegar if it needs more brightness.

Cover and refrigerate at least 1 hour to let flavors meld. For best flavor, chill 3–4 hours or overnight. Before serving, sprinkle 1/2 teaspoon smoked paprika (optional) and the reserved chopped parsley and chives on top.