Potato Salad Recipe

Prepare potatoes

Place whole unpeeled potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on size. Test with a fork: it should pierce easily but not fall apart. Drain and let cool slightly until easy to handle (about 10 minutes).

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with a inch of cold water. Bring to a gentle boil, then remove from heat, cover and let sit 10 minutes for hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop coarsely.

Peel and chop potatoes

When potatoes are cool enough to handle, peel (skins should slip off) or leave some skin for texture if preferred. Cut potatoes into 1/2–3/4 inch chunks and transfer to a large mixing bowl. While still warm, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper; gently toss to season.

In a medium bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, white wine vinegar, olive oil, remaining 1/2 tsp black pepper, and 1 tsp kosher salt (adjust to taste). Stir in sweet pickle relish and capers if using. Taste and adjust acidity or salt — add another 1/2 tbs vinegar or a pinch of salt if needed.

To the bowl with warm potato chunks, add the finely diced celery, red onion, chopped eggs, chopped dill, and chopped parsley. Pour the dressing over the potato mixture.

Gently fold everything together with a rubber spatula or large spoon, being careful not to mash the potatoes. Fold until ingredients are evenly coated and distribution of eggs and vegetables is consistent. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if desired.

Cover and refrigerate at least 2 hours to let flavors meld; for best flavor refrigerate 6–12 hours. If the salad thickens too much after chilling, stir in 1–2 tbs mayonnaise or 1 tbs milk to loosen.

Before serving, transfer potato salad to a serving bowl. Sprinkle smoked paprika evenly over the top and scatter sliced chives. Garnish with an extra sprig of dill or parsley if desired. Serve chilled or at cool room temperature.