Potato Salad Recipe
Make Potato Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Base
Dressing
Add-ins
Method
Potatoes & Base
- 1
Prepare and cook potatoes
Wash potatoes thoroughly and, if large, cut into uniform 1- to 1.5-inch chunks. Leave skins on for texture if desired. Place potato pieces in a large pot and add cold water to cover by about 1 inch (use the 2.5 L). Add 1 tablespoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Do not overcook — they should hold shape.
- 2
Drain and cool
When done, drain potatoes in a colander and let steam briefly for 2 minutes to remove excess water. Transfer hot potatoes to a large bowl and allow them to cool slightly (10–15 minutes). Leaving them a bit warm helps them absorb dressing. If you prefer chilled salad, cool completely in the refrigerator.
Add-ins
- 3
Cook eggs
Place 3 large eggs into a small pot, cover with cold water by an inch, bring to a gentle boil, then turn off heat and cover. Let sit for 9–10 minutes for hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop roughly. Reserve.
- 4
Prep vegetables and pickles
While potatoes cook, finely dice 2 celery stalks, 1/2 red onion, and 3 dill pickles. Chop 2 tablespoons parsley and 1 tablespoon dill (if using). Set all aside.
Dressing
- 5
Make dressing
In a medium bowl whisk together 1 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon honey (or sugar), 1 teaspoon freshly ground black pepper, and 3 teaspoons kosher salt. Taste and adjust seasoning — dressing should be tangy and slightly creamy. If too thick, thin with 1–2 teaspoons water or more vinegar to taste.
- 6
Combine salad
When potatoes are slightly cooled but still warm, add the chopped eggs, diced celery, red onion, pickles, chopped parsley, and dill into the potato bowl. Pour the dressing over the mixture. Gently fold with a spatula or large spoon until everything is evenly coated, taking care not to mash the potatoes. Taste and adjust with additional salt, pepper, or vinegar as needed.
- 7
Chill and finish
Cover the bowl and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. Before serving, give the salad a final stir, adjust seasoning if necessary, and sprinkle 1/2 teaspoon sweet paprika over the top for color.