Potato Salad Recipe

Prep and cook potatoes

Scrub the potatoes and cut into uniform 1- to 1.5-inch chunks. Place in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until a knife pierces easily but the pieces still hold shape, about 12–15 minutes depending on size.

Cook eggs

5 minutes after the potatoes go into the pot, place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then turn off heat and cover. Let sit 10 minutes for fully set yolks. Transfer eggs to an ice bath to stop cooking; peel when cool and chop roughly.

When potatoes are done, drain in a colander and let sit for 5 minutes to steam off excess moisture. While still warm, transfer potatoes to a large mixing bowl.

In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, sugar, remaining 1/2 teaspoon kosher salt, and black pepper until smooth and emulsified. Taste and adjust seasoning—add more vinegar for brightness, more sugar for balance, or more mustard for tang.

While potatoes are still warm, gently fold the dressing into the potatoes so they absorb flavor. Add the chopped eggs, diced celery, diced red onion, diced pickles, and most of the chives (reserve a little for garnish). Fold carefully to avoid breaking the potatoes.

Taste and adjust seasoning with salt and pepper as needed. If the salad seems dry, add up to 2 tablespoons more mayonnaise or yogurt to reach desired creaminess.

Transfer potato salad to a serving bowl. Sprinkle chopped parsley and remaining chives on top and dust lightly with smoked paprika for color and a hint of smoky flavor.

Serve warm, at room temperature, or chilled. If chilling, cover and refrigerate at least 1 hour to let flavors meld; bring back to room temperature 20–30 minutes before serving for best texture.