Potato Vegetable Salad Recipe

Prep

Wash potatoes and cut into roughly 1-inch chunks so they cook evenly. Peel and cut carrots into 1/2-inch pieces, dice red bell pepper, finely dice red onion, and dice celery. Chop parsley and set aside. If using eggs, place eggs in a small saucepan and cover with cold water.

Cook potatoes

Place potato chunks in a large pot and add cold water to cover by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a gentle boil and cook until potatoes are fork-tender, about 10–12 minutes depending on size. Start checking at 8 minutes.

Cook carrots & peas

During the last 4 minutes of the potatoes' cooking time, add the carrot pieces to the boiling water with the potatoes so they become tender but not mushy. For peas: blanch separately in boiling water for 1 minute, then immediately transfer to an ice bath (or cold water) to stop cooking and preserve color; drain well.

Drain & cool

Drain potatoes and carrots in a colander and spread on a sheet pan to cool slightly. Rinse briefly with cool water to stop cooking if you prefer firmer pieces. Let cool until warm or room temperature (about 20–30 minutes). If you boiled eggs, transfer them to an ice bath after 9–12 minutes of boiling (depending on desired yolk firmness), then peel and chop.

In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, sugar, celery seed (if using), salt, and black pepper until smooth and well combined. Taste and adjust seasoning: add more vinegar for tang, a pinch more sugar for balance, or more salt/pepper as needed.

Combine cooled potatoes and carrots in a large mixing bowl with the diced red bell pepper, red onion, celery, and blanched peas. Pour the dressing over the vegetables and gently fold with a rubber spatula or large spoon until evenly coated, taking care not to break the potatoes.

Fold in chopped parsley and, if using, chopped hard-boiled eggs. Adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.

Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld. Potato salad can be served chilled or at cool room temperature. Before serving, sprinkle smoked paprika and extra chopped parsley on top for garnish.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.