Potato Salad Recipe
Make Potato Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Pickling
Dressing
Vegetables & Aromatics
Eggs & Garnish
Method
Potatoes & Pickling
- 1
Prep potatoes
Wash the potatoes thoroughly. If they are large, cut into 1- to 1½-inch pieces so all pieces are roughly the same size for even cooking.
- 2
Cook potatoes
Place the potato pieces 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 paring knife, about 12–15 minutes depending on size.
- 3
- 4
Dressing
- 5
Make dressing
In a medium bowl, whisk together 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon whole-grain mustard, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon celery seed, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until smooth and slightly glossy. Taste and adjust seasoning—add more vinegar for tang or a pinch more sugar if you prefer a milder acid.
Vegetables & Aromatics
- 6
Prepare mix-ins
Meanwhile, finely dice 2 celery stalks, half a cup finely diced onion, and about 3 oz diced pickles. Slice 2 tablespoons chives and chop 1 tablespoon fresh dill if using. If you prefer milder onion flavor, rinse the diced onion under cold water and drain well.
Eggs & Assembly
- 7
Cook eggs
Place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat, cover, and let sit 9 minutes for firm yolks. Transfer to an ice bath for 5 minutes, then peel and finely chop or quarter one egg for folding into the salad and reserve others for garnish.
- 8
Combine
When potatoes are warm (not hot) and dressing is ready, place potatoes in a large mixing bowl. Add the dressing and gently fold to coat—use a spatula to avoid mashing. Add diced celery, onion, pickles, chopped egg (reserve garnish), chives, and dill. Fold gently until evenly combined. Taste and adjust salt, pepper, or vinegar as needed.
- 9
Chill and marinate
Cover and refrigerate the potato salad for at least 1 hour (ideally 2–4 hours) to let flavors meld. If you need to serve sooner, let sit 20–30 minutes at cool room temperature before serving.
- 10
Serve
Spoon potato salad into a serving bowl, top with remaining chopped or sliced eggs and a light dusting of smoked or sweet paprika and extra chives. Serve chilled or at cool room temperature.