Potato Salad Recipe

Prepare potatoes

Wash the potatoes and cut any large ones so pieces are roughly 1 to 1¼-inch cubes. Leave skins on for texture or peel if you prefer.

Cook potatoes

Place cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 10–15 minutes depending on size.

Drain and cool

Drain potatoes in a colander and let steam for 2–3 minutes to remove excess moisture. Transfer to a bowl and let cool until warm (not hot), about 15–20 minutes. Cooling briefly helps dressing absorb without melting.

Whisk dressing

In a medium bowl combine 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon celery seed, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth and tasting balanced. Adjust salt, sugar or vinegar to preference.

Prepare mix-ins

While potatoes cool, finely dice 2 celery stalks, thinly slice 4 green onions, finely dice 1 pickle, chop 3 hard-boiled eggs if using, and chop 2 tablespoons fresh parsley.

Combine potatoes and dressing

Add the warm (not hot) potatoes to a large mixing bowl. Pour about three-quarters of the dressing over the potatoes and gently fold with a spatula to coat, taking care not to break the potatoes into mush.

Add mix-ins

Fold in the diced celery, sliced green onions, diced pickle, chopped eggs (if using), and chopped parsley. Taste and add remaining dressing as needed to reach desired creaminess. Adjust seasoning with additional salt and pepper to taste.

Chill

Transfer potato salad to a covered container and refrigerate at least 1 hour to let flavors meld. For best flavor, chill 3–6 hours or overnight.

Garnish and serve

Before serving, stir gently, adjust seasoning if needed, sprinkle ½ teaspoon paprika and optional chopped parsley or chives. Serve cold or slightly chilled.