Potato Salad Recipe

Cook the potatoes

Wash the potatoes and cut into 1-inch chunks (leave skins on for texture). Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 10–15 minutes depending on size.

Prepare eggs

About 10 minutes before the potatoes will be done, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath to cool, then peel and roughly chop.

When potatoes are tender, drain in a colander and let steam-dry for 5 minutes (this helps them absorb dressing). While still warm, transfer to a large mixing bowl.

Add the diced celery, sliced green onion, diced dill pickle (or relish), and chopped parsley to the warm potatoes. Gently fold to combine so the vegetables soften slightly against the warm potatoes.

Make the dressing

In a medium bowl whisk together mayonnaise, Dijon mustard, yellow mustard (if using), apple cider vinegar, honey or sugar, and celery seed until smooth. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust: add more vinegar for tang, or a pinch more sugar for balance.

Pour about two-thirds of the dressing over the warm potatoes and vegetables. Gently fold to coat, taking care not to break the potatoes too much. Add reserved dressing as needed to reach desired creaminess.

Fold in the chopped hard-boiled eggs gently, reserving a few pieces to sprinkle on top for presentation. Taste and add remaining 1 teaspoon kosher salt (or to taste) and remaining 1/2 teaspoon black pepper if needed.

Transfer potato salad to a serving bowl, sprinkle smoked paprika over the top and garnish with reserved egg pieces and a little extra chopped parsley or green onion.

Chill for at least 1 hour before serving to let flavors meld (can be served warm or at room temperature if preferred). Store leftovers in an airtight container in the refrigerator for up to 3 days.