Potato Salad Recipe

Prepare and cook potatoes

Wash potatoes and cut into roughly 1-inch (2.5 cm) chunks, leaving skins on or peeling half for texture preference. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a simmer over high heat, then reduce to a gentle boil and cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

While potatoes cook, drain pickles and finely dice them. Reserve 30 ml (about 2 tablespoons) of pickle juice for the dressing.

When potatoes are just tender, drain them in a colander and let sit for 3–5 minutes to steam off excess water. Transfer to a large mixing bowl and let cool slightly (5–10 minutes) so they absorb dressing but don’t become mushy.

While potatoes are cooling, finely dice celery and red onion. Place diced celery and onion in a small bowl of ice water for 5 minutes if you want a milder onion flavor; drain and pat dry before adding.

Thinly slice chives and chop parsley. Set aside with the diced pickles.

In a medium bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard (if using), apple cider vinegar, sugar, reserved pickle juice, black pepper, and 1/4 teaspoon salt. Taste and adjust: add more pickle juice or vinegar for tang, a pinch more sugar if too sharp, or up to 1/2 teaspoon additional salt as needed.

Fold the dressing into the warm potato chunks gently using a rubber spatula or wooden spoon so potatoes absorb flavor but remain intact. Start with about three-quarters of the dressing and reserve the rest to adjust consistency and seasoning after chilling.

If using eggs: place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then remove from heat and cover; let sit 10 minutes for hard-boiled yolks. Transfer to ice water for 5 minutes, peel, and roughly chop. Gently fold into the potato salad at the end.

Add diced celery, red onion, diced pickles, chives, and parsley to the potatoes and toss gently to combine with the dressing. Taste and adjust seasoning with salt, pepper, or a splash of pickle juice or vinegar. If mixture seems dry, add remaining dressing a tablespoon at a time until desired creaminess is reached.

Cover and chill in the refrigerator for at least 1 hour (preferably 3–4 hours) to allow flavors to meld. Stir gently before serving. Garnish with additional chives or parsley if desired.