Potato Salad Recipe

Prepare potatoes

Rinse potatoes and, if large, cut into 1- to 1½-inch chunks so pieces cook evenly. Leave smaller potatoes halved or quartered.

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size.

While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10–12 minutes for hard-boiled eggs. Transfer eggs to an ice bath to stop cooking.

When potatoes are done, drain in a colander and let sit for 5 minutes to steam-dry slightly. While still warm, transfer potatoes to a large bowl. Drizzle with 1 teaspoon olive oil and gently toss to coat; this helps keep them from sticking and absorbs the dressing better.

Peel cooled eggs, chop coarsely, and set aside. Finely dice celery, red onion, pickles, and chop parsley and chives; add all to the bowl with warm potatoes.

Make dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, whole-grain mustard (if using), apple cider vinegar, and sugar or honey until smooth.

Season the dressing with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika if using. Taste and adjust seasoning: add a pinch more salt or a splash more vinegar if you prefer brighter flavor.

Pour the dressing over the warm potatoes and vegetables. Gently fold the dressing in with a spatula or large spoon until potatoes are evenly coated, taking care not to break the potato pieces.

Fold in the chopped hard-boiled eggs, reserving a few slices for garnish if desired. Sprinkle chopped parsley and chives over the salad and fold gently to combine.

Adjust seasoning to taste — add more salt, pepper, or a splash of vinegar if needed. If you like a touch of crunch and classic flavor, stir in 1/4 teaspoon celery seed now.

Cover and chill for at least 1 hour to allow flavors to meld. Potato salad can be served slightly warm or chilled. Before serving, give it a gentle stir and garnish with the reserved egg slices and an extra sprinkle of chopped chives or paprika.