Potato Salad Recipe

Prepare potatoes

Scrub the potatoes and cut into roughly 1-inch chunks (leave skin on for texture). Place 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 fork-tender, 12–15 minutes depending on size.

Cook eggs

In a separate small pot, place 3 eggs and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 10–12 minutes for hard-boiled yolks. Transfer eggs to an ice bath when done.

When potatoes are tender, drain them in a colander and immediately rinse briefly with cold water to stop cooking. Spread potatoes on a sheet pan or in a bowl to cool slightly (about 10 minutes); you want them warm but not hot for best dressing absorption.

Peel the eggs and chop coarsely once cooled. Set aside.

Make dressing

In a medium bowl whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon whole-grain mustard (if using), 1 teaspoon honey or sugar, and 1 teaspoon black pepper. Taste and adjust seasoning — add up to 1/2 teaspoon salt if needed later.

Prep vegetables

While potatoes cool, finely dice 2 celery stalks, 1/2 small onion, and 2 dill pickles. Mince 2 tablespoons chives and chop 1 tablespoon fresh dill if using.

Fold mix-ins into dressing: stir the diced celery, onion, pickles, chopped eggs (reserve a tablespoon of chopped egg for garnish if desired), chives and dill into the dressing until evenly combined.

Combine potatoes and dressing: Place warm (not hot) potato chunks in a large mixing bowl. Pour the dressing and mix-ins over the potatoes and gently fold to coat, taking care not to mash the potatoes—use a spatula and lifting motion. Taste and adjust salt and pepper: add the 1/2 teaspoon salt if needed and up to 1/4 teaspoon more black pepper.

Chill and let flavors meld: Cover and refrigerate at least 1 hour (up to overnight) to allow flavors to develop. If serving immediately, let sit 15–20 minutes at room temperature after mixing.

Serve: Transfer to a serving bowl. Sprinkle reserved chopped egg on top, dust with 1/2 teaspoon smoked paprika, and garnish with 1 tablespoon chopped parsley and a few extra chives. Serve chilled or at cool room temperature.