Potatoe Salad Recipe

Prepare potatoes

Scrub the potatoes and cut any large ones into 1–1½ inch chunks so pieces are uniform. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt to the water.

Cook potatoes

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes depending on size. Avoid overcooking so they hold shape. Drain in a colander and let steam-dry for 5 minutes, then transfer to a large bowl to cool slightly.

Cook eggs

While potatoes cook, place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 9–10 minutes for hard-cooked yolks. Transfer eggs to an ice bath, cool completely, peel, and chop coarsely.

Whisk together mayonnaise, Dijon mustard, white wine vinegar, celery seed, sugar, 1 teaspoon freshly ground black pepper, and a pinch of kosher salt in a small bowl until smooth and balanced. Taste and adjust acidity or seasoning: add up to 1 teaspoon more vinegar or salt if needed.

To the warm (not hot) potatoes in the large bowl, add the diced celery, diced onion or scallions, chopped pickles or relish, and chopped parsley. Gently fold in the dressing until potatoes are evenly coated. Fold in the chopped hard-cooked eggs, taking care not to mash everything; leave many pieces intact for texture.

Season the assembled salad with the remaining 1 teaspoon kosher salt (or to taste) and up to ½ teaspoon more black pepper if desired. Chill uncovered for at least 1 hour to let flavors meld, or refrigerate up to 24 hours. Before serving, give a gentle stir, adjust seasoning, and sprinkle paprika over the top as a garnish.

Serve cold or at cool room temperature. Potato salad keeps well refrigerated for 3–4 days in an airtight container.