Potato Salad Recipe

Prepare potatoes

Wash the potatoes thoroughly. If using larger potatoes, cut into 1‑ to 1½-inch chunks so pieces are roughly uniform. Leave small potatoes whole or halved.

Place the potatoes in a large pot and add cold water to cover by about 1 inch (approximately 1.5 L). Add 1 tablespoon kosher salt.

Bring to a boil over high heat, then reduce to a gentle simmer. Cook until potatoes are tender when pierced with a fork but not falling apart, about 12–18 minutes depending on size.

Drain potatoes in a colander and let sit 3–5 minutes to steam off excess water. For best texture, return potatoes to the warm pot off the heat and gently toss for 1 minute to remove surface moisture. Let cool slightly (warm is fine) before adding dressing so potatoes absorb flavor.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 tablespoon apple cider vinegar, 1 teaspoon olive oil, ½ teaspoon granulated sugar, ½ teaspoon kosher salt, and ½ teaspoon black pepper until smooth and homogeneous. Taste and adjust salt, pepper, or vinegar as needed.

If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.

Prepare mix-ins

While potatoes cook, finely dice 2 celery stalks, ½ small red onion, and 3 pickles/cornichons. Chop 3 hard‑boiled eggs and thinly slice 2 tablespoons chives. Place all add-ins in a bowl and toss gently to combine.

If you want a milder onion flavor, rinse the diced red onion briefly under cold water and pat dry before adding.

Assemble salad

When potatoes are warm (not hot) combine them with the dressing. Start with about two-thirds of the dressing and gently fold to coat potatoes, mashing a few pieces slightly if you like a creamier texture. Add the prepared add-ins and fold until evenly distributed. Add remaining dressing as needed to reach desired creaminess.

Fold in chopped hard‑boiled eggs and 2 tablespoons chopped parsley. Taste and adjust seasoning with salt, black pepper, or a splash more vinegar.

Cover and chill at least 1 hour to allow flavors to meld. Potato salad can be served slightly warm or chilled. Before serving, garnish with a light dusting of smoked paprika (optional) and additional chives or parsley.