Potato Salad Recipe

Prep potatoes

Rinse potatoes and, leaving skins on for texture, cut into roughly 1-inch chunks so they cook evenly. Place cut potatoes in a large pot.

Boil potatoes

Add about 2 liters of cold water to the pot so the potatoes are covered by at least 1 inch of water. Stir in 1 tsp kosher salt. Bring to a vigorous boil over high heat, then reduce to a medium boil and cook until a fork slides into the potatoes with slight resistance (about 12–15 minutes). Check at 10 minutes — smaller pieces may be done sooner.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water (about 1 inch above eggs). Bring to a rolling boil, then immediately remove from heat, cover the pot, and let sit 10 minutes for fully set yolks. Prepare an ice bath (about 4 cups ice + cold water) while eggs sit.

Drain & cool

When potatoes are fork-tender, drain them in a colander and let steam-dry for 2–3 minutes (this helps prevent watery salad). Transfer potatoes to a large bowl to cool slightly. As soon as eggs have sat 10 minutes, transfer them to the ice bath for at least 5 minutes, then peel and roughly chop.

Finish potatoes

If some potato pieces are large after boiling, cut to bite-size while still warm. Allow potatoes to cool to near room temperature (warm but not hot) before adding dressing so mayonnaise doesn't separate.

Make the dressing

In a medium bowl whisk together 1.25 cups mayonnaise, 0.5 cup Greek yogurt, 2 tbs Dijon mustard, 2 tbs apple cider vinegar and 1 tbs granulated sugar until smooth. Stir in 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp celery seed. Taste and adjust salt or vinegar to preference (a little more vinegar brightens the dressing).

Prepare mix-ins

Finely dice 2 celery stalks, 1/2 red onion, and chop 3 dill pickles. Roughly chop 1/4 cup fresh parsley. Reserve a small pinch of parsley for final garnish.

Combine salad

To the bowl with warm-to-room-temperature potatoes add the chopped eggs and the diced celery, red onion, and pickles. Pour the dressing over the mixture and use a large spoon or spatula to gently fold everything together until evenly coated. Taste and adjust seasoning — add a little more kosher salt or black pepper if needed.

Chill & serve

Cover the potato salad and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Before serving, give the salad a final gentle stir, sprinkle remaining chopped parsley on top and dust with 1 tsp paprika for color. Serve chilled or at cool room temperature.