Potato Salad Recipe

Prep potatoes

Wash potatoes well. If using larger potatoes, cut into 1- to 1.5-inch chunks so pieces cook evenly; leave smaller potatoes halved or whole if bite-sized.

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a 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.

While potatoes cook, place eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil, then reduce heat and simmer for 9 minutes for firm yolks. Transfer eggs to an ice bath and cool for 5 minutes; peel and set aside.

When potatoes are tender, drain in a colander and let cool for 5–10 minutes. While still warm but cool enough to handle, transfer to a large mixing bowl and gently fold to slightly mash a few pieces — this helps the dressing cling to the potatoes.

In a medium bowl, combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon pickle juice, and 1 teaspoon granulated sugar. Whisk until smooth and slightly emulsified.

Season the dressing with 1 teaspoon black pepper, 1/2 teaspoon celery salt, 1 teaspoon fresh lemon juice, and adjust to taste. If dressing is too thick, add 1–2 teaspoons of the reserved potato cooking water (cooled) to loosen.

While potatoes cool, finely chop 1 celery stalk (about 1/2 cup chopped), 2 green onions (white and green parts), 3 tablespoons dill pickles (finely diced), 1/4 sweet onion or small shallot (very finely diced), and 2 tablespoons fresh parsley. Place in a small bowl.

Roughly chop the peeled eggs into quarters or small dice (depending on preference) and fold into the chopped vegetables.

Pour the dressing over the warm potatoes and gently fold to coat. Add the chopped egg and vegetable mix and fold again until everything is evenly distributed. Taste and adjust seasoning with additional salt, pepper, or a splash more pickle juice or vinegar if needed.

Transfer potato salad to a serving bowl. Sprinkle 1/2 teaspoon paprika over the top for color and a final 1/4 teaspoon freshly ground black pepper. Cover and chill for at least 1 hour to let flavors meld (can serve immediately at room temperature, but chilling improves flavor).

Serve chilled or at room temperature. Keeps refrigerated in a covered container for 3–4 days.