Potato Salad Quart Recipe

Prep potatoes

Wash and scrub the potatoes. Leave the skins on for texture. Cut potatoes into roughly 1-inch cubes so they cook evenly; smaller pieces risk falling apart.

Boil potatoes

Place cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 2 tablespoons kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes depending on size.

Drain & steam-dry

Drain potatoes in a colander and return to the hot (but empty) pot. Off heat, let sit for 2–3 minutes to allow excess moisture to evaporate. This helps the dressing adhere and avoids a watery salad.

Cool

Spread potatoes out on a sheet pan or shallow bowl to cool to lukewarm (10–15 minutes). Potatoes should be warm, not hot, when combined with the dressing to absorb flavor without melting the mayo.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until smooth and slightly glossy. Taste and adjust seasoning — add more vinegar for tang, more sugar for balance, or additional salt/pepper as needed.

Prepare add-ins

While potatoes cook and cool, finely dice 2 celery stalks, half a medium red onion, and about 1/2 cup dill pickles. Chop 3 hard-boiled eggs and slice 2 tablespoons fresh chives. Drain any excess pickle liquid to avoid thinning the dressing.

Combine

Place the cooled (lukewarm) potatoes in a large mixing bowl. Add the diced celery, red onion, pickles, chopped hard-boiled eggs, and sliced chives.

Dress the salad

Pour the prepared dressing over the potato mixture. Gently fold with a large spatula or spoon until ingredients are evenly coated, being careful not to over-mash the potatoes. Taste and adjust seasoning with additional salt and pepper if needed.

Chill

Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld. For best flavor, chill 4 hours or overnight. If refrigerating longer than 6 hours, stir once before serving and adjust seasoning to taste.

Before serving, sprinkle 1/4 teaspoon smoked paprika and 1 tablespoon chopped chives over the top for color and a hint of smoke. Transfer to a quart-sized storage container (or a serving bowl). This recipe yields approximately 1 quart of potato salad. Serve chilled or at cool room temperature.