Potato Salad Pint Recipe

Prepare potatoes

Scrub the potatoes and cut into 1-inch cubes (leave skins on for texture if using smaller red potatoes). Place potatoes in a pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender but not falling apart, about 10–12 minutes depending on size.

Make dressing

While potatoes cook, whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole grain mustard (if using), 1 tablespoon apple cider vinegar, 1/2 teaspoon honey, and 1/2 teaspoon black pepper in a medium bowl. Taste and adjust acidity/sweetness — add a little more vinegar or honey if desired.

Drain and cool potatoes

When potatoes are tender, drain in a colander and spread on a tray or return to the warm pot off the heat for 2–3 minutes to let excess steam evaporate (this keeps the salad from becoming watery). Allow to cool slightly — you want warm, not steaming-hot, for best dressing absorption.

Cook eggs

Place 2 large eggs in a small saucepan, cover with cold water, bring to a simmer, then cook 9 minutes for firm-yolk hard boiled. Transfer eggs to an ice bath for 5 minutes, peel, and chop coarsely.

Chop vegetables & pickles

Finely dice the celery (about 1/4-inch), quarter and finely dice 1/4 small red onion, and finely chop 2 pickles or cornichons. Chop 1 tablespoon fresh parsley and 1 teaspoon fresh dill. Reserve a small pinch of parsley for garnish.

Combine add-ins with warm potatoes

Place the drained, warm potatoes in a large mixing bowl. Add the chopped celery, red onion, pickles, chopped eggs (reserve a few slices for top if desired), parsley, and dill. Gently fold to combine so potato pieces remain intact.

Toss with dressing

Pour the prepared dressing over the potato mixture and gently fold until everything is evenly coated. Taste and adjust seasoning with salt and freshly ground black pepper. If the salad seems dry, add a teaspoon of olive oil or another tablespoon of mayo.

Chill & serve

Transfer the potato salad to a pint jar or container. Chill for at least 1 hour to let flavors meld (can be served slightly warm if preferred). Before serving, garnish with sliced scallion, reserved egg slices, a sprinkle of paprika, and the remaining parsley. Serve chilled or at cool room temperature.