Potato Salad Recipe

Prepare potatoes

Wash potatoes and cut into 1 to 1¼-inch chunks (leave skin on for texture). Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water.

Cook potatoes

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

Boil eggs

In a separate small saucepan, place eggs and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover. Let sit 10–12 minutes for hard-boiled yolks. Transfer eggs to an ice bath after cooking.

Drain and cool potatoes

When potatoes are tender, drain them in a colander and return to the still-warm pot off heat for 1–2 minutes to let excess steam evaporate (this helps them absorb dressing). Let cool until lukewarm.

Peel and chop eggs

Peel cooled eggs and chop roughly. Reserve one chopped egg for garnish if desired; otherwise fold all into the salad.

In a medium bowl combine mayonnaise, Greek yogurt, yellow mustard, Dijon mustard, apple cider vinegar, sugar, remaining 1 teaspoon kosher salt and freshly ground black pepper. Whisk until smooth and taste; adjust salt, pepper or vinegar to preference. Dressing should be creamy and slightly tangy.

In a large mixing bowl add the cooled potatoes, chopped eggs (reserve garnish if desired), diced celery, sliced green onions, finely diced red onion, chopped pickles, and chopped parsley.

Pour the dressing over the potato mixture. Gently fold with a rubber spatula or large spoon until ingredients are evenly coated and potatoes hold their shape. Avoid over-mixing to prevent a mushy texture.

Taste and adjust seasoning: add remaining 1 teaspoon kosher salt or more pepper if needed. If the salad tastes flat, add another 1/2 tablespoon vinegar or 1 teaspoon mustard.

Cover the salad and refrigerate at least 2 hours (overnight is best) to allow flavors to meld. If time is short, chill 30–45 minutes to let it cool through.

Before serving, gently stir, transfer to a serving bowl, sprinkle smoked paprika over the top, add chopped chives or parsley and place reserved chopped egg or optional cornichons on top as garnish.

Serve chilled or at cool room temperature. Keeps well covered in the refrigerator for 3–4 days.