Potato Salad Recipe

Prepare potatoes

Scrub the potatoes and cut into roughly 1-inch chunks (leave skin on for texture). Place potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes depending on size.

Cook eggs

While potatoes cook, place eggs in a small pot, cover with cold water by 1 inch, bring to a gentle boil, then turn off heat and cover. Let sit 9–11 minutes for firm yolks. Drain and cool in an ice bath or under cold running water. Peel and roughly chop.

Prep vegetables

While potatoes and eggs cook, finely dice celery (about 1/4-inch), thinly slice green onions (both white and green parts), finely chop pickles, and roughly chop parsley. Set aside.

Make dressing

In a medium bowl, whisk together mayonnaise, Dijon mustard, optional whole grain mustard, apple cider vinegar, sugar, remaining 1/2 teaspoon salt, black pepper and smoked paprika until smooth and slightly glossy. Taste and adjust seasoning—add a touch more vinegar if you want brighter acidity or more mayo if you prefer creamier texture.

Combine salad

When potatoes are done, drain well and return to the warm pot off heat for 1–2 minutes to evaporate excess moisture. Transfer potatoes to a large mixing bowl and let cool 5–10 minutes (warm potatoes absorb dressing well). Add chopped eggs, diced celery, sliced green onions, chopped pickles and chopped parsley to the bowl.

Dress potatoes

Pour the dressing over the warm potato mixture and gently fold with a silicone spatula or large spoon until evenly coated, taking care not to break the potatoes. Taste and adjust salt and pepper as needed.

Finish & chill

Drizzle 1 teaspoon olive oil over the salad and fold in chopped chives (or extra green onion). If using, sprinkle crumbled cooked bacon over the top. Cover and chill the potato salad at least 30 minutes (preferably 2 hours) to let flavors meld. Serve cold or at cool room temperature, garnish with a light dusting of smoked paprika and extra parsley if desired.