Potato Salad Recipe

Prepare potatoes

Wash potatoes thoroughly. Cut into 1-inch (2.5 cm) chunks; leave skins on for texture or peel if preferred. Put potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Cook potatoes

Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart, about 10–15 minutes depending on size. Start checking at 8 minutes.

Drain and cool

Drain potatoes in a colander and return to the pot off the heat. Let steam-dry for 2 minutes, then spread on a sheet pan to cool slightly (10–15 minutes) so they retain shape and better absorb dressing.

Make dressing

While potatoes cool, whisk together 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, and 1 teaspoon freshly ground black pepper in a mixing bowl until smooth and slightly glossy. Taste and adjust acidity/salt as needed.

Prep aromatics and eggs

While potatoes cook, finely dice celery (about 2 cups), thinly slice green onions, and finely chop pickles. If using eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit 10 minutes. Cool in an ice bath, peel, and chop coarsely.

Combine ingredients

Once potatoes are warm but not hot (lukewarm), place them in a large bowl. Add the chopped celery, green onions, chopped pickles, and chopped hard-boiled eggs (if using). Pour the dressing over the potatoes and gently fold with a spatula or large spoon until evenly coated—try not to mash the potatoes.

Season and rest

Sprinkle 1 teaspoon celery seed, 1 teaspoon smoked paprika, and 2 tablespoons chopped fresh dill over the salad. Gently fold to incorporate. Taste and add extra salt and pepper to taste. If the salad seems dry, add up to 1–2 tablespoons more mayonnaise or 1 tablespoon milk to loosen.

Chill and serve

Cover and chill the potato salad at least 1 hour (preferably 2–4 hours) to let flavors meld. Before serving, give it a final gentle stir and garnish with an extra dusting of paprika and a few sprigs of dill or sliced green onion.