Potato Salad Recipe

Prepare potatoes

Scrub the potatoes and cut into roughly 1 to 1½-inch chunks so they cook evenly. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a simmer over medium-high heat, then reduce to a gentle simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

Start the eggs

While potatoes simmer, place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 10 minutes for hard-boiled yolks. Transfer eggs to an ice bath to stop cooking and make peeling easier. Peel and quarter when cool.

When potatoes are done, drain them in a colander and let steam-dry for 2–3 minutes. Return potatoes to the warm pot or a bowl and let cool slightly (so dressing absorbs but potatoes remain intact).

In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and 1 teaspoon black pepper until smooth and slightly glossy. Taste and adjust acidity/sweetness—add another 1/2 teaspoon vinegar or sugar if desired.

While potatoes are still warm, add the diced celery, diced red onion, and diced pickles to the potatoes. Warm potatoes absorb flavors better; this helps the dressing cling.

Pour the dressing over the warm potatoes and vegetables. Gently fold with a rubber spatula or wooden spoon until potatoes are evenly coated, taking care not to mash them—mix until just combined.

Fold in chopped parsley and most of the chopped chives, reserving a little for garnish. Taste and season with additional kosher salt and freshly ground black pepper as needed.

Gently fold in the quartered hard-boiled eggs, leaving some quarters intact for a nicer presentation. Cover and refrigerate at least 1 hour to let flavors meld, or up to overnight for best flavor.

Transfer potato salad to a serving bowl. Sprinkle reserved chives and a light dusting of smoked paprika over the top for color. Add additional parsley if desired and serve chilled or at cool room temperature.