Potato Salad Recipe

Prepare potatoes

Wash potatoes thoroughly. If using russet, peel if desired; Yukon Gold may be left unpeeled. Cut into 1-inch (2.5 cm) uniform cubes so they cook evenly.

Boil potatoes

Place potato cubes in a large pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork but not falling apart, 10–12 minutes. Drain in a colander and let sit briefly to steam off excess moisture.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover and remove from heat. Let sit 10–11 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop roughly.

Cool potatoes

Spread drained potatoes on a sheet pan or return to pot off the heat and allow to cool for 10–15 minutes; they should be warm but not hot so they absorb dressing without melting it.

In a medium bowl combine mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider vinegar, sugar or honey (if using), remaining 1 tsp kosher salt, black pepper, and celery seeds (if using). Whisk until smooth and slightly thick. Taste and adjust seasoning — add more salt, pepper or vinegar as needed. The dressing should be tangy and slightly creamy.

In a large bowl gently combine the cooled potato cubes, chopped hard-boiled eggs (reserve one egg for garnish if desired), diced celery, finely diced red onion, and chopped pickles.

Pour the dressing over the potato mixture and fold gently with a rubber spatula or large spoon until everything is evenly coated. Avoid overmixing to keep some potato texture intact. Taste and adjust seasoning — add up to 1/2 tsp more salt or a splash more vinegar if needed.

Fold in chopped parsley and most of the chives, reserving a little for garnish.

Transfer the potato salad to a serving bowl, cover, and refrigerate at least 1 hour to let flavors marry (best 3–24 hours).

Before serving, give the salad a quick stir. Garnish with reserved chopped egg slices or crumbled egg, remaining chives, and a light dusting of paprika.