Potato Salad Recipe

Prep and cook potatoes

Wash 2 lbs potatoes and cut into uniform 1-inch chunks (leave skin on for texture if using Yukon Gold or red potatoes). Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size.

Drain potatoes in a colander and let steam dry for 5 minutes to remove excess moisture. Transfer to a large bowl and let cool slightly while you prepare the dressing. If you prefer firmer salad, cool completely; for creamier texture, mix while still slightly warm so potatoes absorb dressing better.

Make the dressing

In a medium bowl whisk together 3 cups mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon freshly ground black pepper, and 1 teaspoon celery seed (if using). Taste and adjust: add more salt if needed (keep in mind potatoes were boiled with salt).

If you prefer a lighter dressing, substitute up to half the mayonnaise with plain yogurt or sour cream. Chill dressing for 10 minutes while finishing other components to let flavors meld.

Prepare add-ins

While potatoes cook, finely dice 2 celery stalks, 1/2 cup red onion, and 1/2 cup dill pickles. Chop 4 hard-boiled eggs and 2 tablespoons fresh parsley. Place all prepared add-ins in a mixing bowl.

Hard-boil eggs: place eggs in a small pot, cover with cold water by 1 inch, bring to a boil, then remove from heat cover and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop.

Combine potatoes, dressing, and add-ins

Add the slightly warm or cooled potatoes to the bowl with the chopped add-ins. Pour the dressing over the potatoes and gently fold with a silicone spatula or large spoon until evenly coated and ingredients are distributed. Be careful not to mash the potatoes—fold until combined but potatoes remain chunky. Use about 3 cups dressing; reserve a few tablespoons if you want to adjust consistency after chilling.

Taste and adjust seasoning: add salt, black pepper, or more vinegar/mustard for brightness as needed.

Cover and refrigerate at least 1 hour to allow flavors to meld. For best flavor, chill 4 hours or overnight. If the dressing firms after chilling, stir in any reserved dressing (or 1–2 tablespoons milk) to loosen before serving.

Garnish and serve

Before serving, sprinkle 2 tablespoons sliced chives or green onions and 1/2 teaspoon smoked paprika over the top. Give the salad a final gentle stir and transfer to a serving bowl. Serve chilled or at cool room temperature.

Potato salad will keep tightly covered in the refrigerator for 3–4 days. Discard if left out at room temperature for more than 2 hours.