Classic Potato Salad Recipe

Prepare potatoes

Wash potatoes thoroughly and, if large, cut into 1- to 1.5-inch chunks. Leave smaller potatoes halved or whole so pieces are similar in size for even cooking.

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 12–18 minutes depending on size.

While potatoes cook, set a medium saucepan of water to boil for eggs.

Cook eggs

Carefully lower eggs into boiling water and cook for 10 minutes for firm yolks. Remove eggs to an ice bath to stop cooking. Once cool, peel and set aside.

When potatoes are tender, drain immediately and spread on a baking sheet or large tray to cool slightly and allow steam to escape — this helps prevent watery salad. Let cool until warm (about 15 minutes).

Once cool enough to handle, roughly chop potatoes into bite-sized pieces, leaving some larger chunks for texture. Place in a large mixing bowl.

In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and freshly ground black pepper until smooth and slightly glossy. Taste and adjust seasoning with a pinch of salt if desired (remember potatoes were cooked in salted water).

Finely dice the peeled hard-cooked eggs (reserve one egg white for garnish if desired) and add to the bowl with the chopped potatoes.

Add the diced celery, diced onion, and diced pickles to the potato and egg mixture. Pour the dressing over the warm (or room temperature) potatoes. Gently fold with a rubber spatula or large spoon until potatoes are evenly coated and ingredients are distributed, taking care not to mash the potatoes.

Fold in the sliced chives and chopped parsley (if using). Adjust seasoning: add more salt, pepper, or 1–2 teaspoons vinegar if you prefer a tangier salad.

Transfer potato salad to a serving bowl. If you reserved an egg white, slice or chop it and place on top for garnish. Sprinkle smoked paprika over the top and additional chives. Cover and chill at least 1 hour for flavors to meld; best after 4 hours or overnight.

Before serving, give salad a gentle stir and taste one last time, adjusting seasoning as needed. Serve chilled or at cool room temperature.