Chef's Potato Salad Recipe

Prepare potatoes

Wash and scrub potatoes. Place whole (or halved if large) potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a rolling boil, then reduce to a simmer and cook until just tender when pierced with a knife (about 15–20 minutes depending on size). Drain and set aside to cool slightly for 10 minutes, then peel if desired and cut into 1/2-inch (1.2 cm) cubes.

Cook eggs

While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a gentle boil, then turn off heat and cover; let sit 10 minutes for hard-boiled eggs. Transfer eggs to an ice bath for 5 minutes, peel, and coarsely chop. Reserve.

Cook vegetables

Bring a small pot of water to a boil. Add frozen sweetcorn and peas and blanch 1–2 minutes until bright and just tender. Immediately drain and rinse under cold water (or plunge into an ice bath) to stop cooking. Drain thoroughly.

Dice pickles and finely chop the red onion and parsley. Combine the cubed potatoes, blanched corn, peas, diced pickles, chopped red onion, chopped parsley, and chopped eggs in a large bowl. Season with 1 tsp salt and 1 tsp black pepper; toss gently to combine.

In a medium bowl, combine Greek yogurt, mayonnaise, minced garlic, Dijon mustard, apple cider vinegar (or lemon juice), honey (if using), olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and taste; adjust seasoning (add more vinegar for brightness, honey for sweetness, or salt to taste).

If you prefer a thinner dressing, whisk in 1–2 tbsp cold water or additional olive oil until desired consistency is reached.

Pour the dressing over the potato mixture. Using a spatula or large spoon, gently fold the dressing into the salad until everything is evenly coated. Taste and adjust seasoning if needed.

Transfer potato salad to a serving bowl. Sprinkle sliced chives or scallions and a light dusting of smoked or sweet paprika over the top for color and a subtle smoky note.

For best flavor, refrigerate uncovered for 20–30 minutes to let flavors meld, then cover and chill for up to 4 hours. Serve chilled or at cool room temperature. Leftovers keep well refrigerated for 2–3 days.