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Ingredients
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Potatoes & Veggies
Dressing
Finishing & Optional
Method
Potatoes & Eggs
Boil potatoes
Place cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 10–12 minutes. Do not overcook; pieces should hold shape.
Cook eggs
In a separate small saucepan, place 4 large eggs and cover with cold water by 1 inch. Bring to a rolling boil, then cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath to stop cooking, then peel and chop coarse when cool.
Drain and cool potatoes
When potatoes are tender, drain them in a colander and briefly return them to the still-warm pot off the heat for 1–2 minutes to let residual steam escape (this dries them slightly so dressing adheres). Allow to cool to warm or room temperature (about 15–20 minutes) before combining with dressing.
Dressing
In a medium bowl, whisk together 1 3/4 cups mayonnaise, 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 2 teaspoons apple cider vinegar, 1 teaspoon granulated sugar, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until smooth and slightly glossy. Taste and adjust: add more vinegar for brightness or more sugar if you prefer slightly sweetened potato salad.
Assembly
Combine vegetables and dressing
In a large mixing bowl, place the cooled potatoes, 1 cup diced celery, 3/4 cup diced dill pickles, 1/2 cup thinly sliced green onions, and 1/4 cup chopped parsley. Pour the dressing over the warm-to-room-temperature potatoes. Gently fold the mixture with a rubber spatula or large spoon until potatoes are coated and ingredients are evenly distributed. Fold in the chopped hard-cooked eggs gently to keep some larger pieces intact.
Adjust seasoning
Taste and adjust salt and pepper as needed (add up to another 1/2 teaspoon salt or more pepper to taste). If the salad seems dry, add up to 2 tablespoons more mayonnaise or 1–2 teaspoons of vinegar to reach desired creaminess and brightness.
Chill and rest
Cover the salad and refrigerate at least 2 hours, ideally 4–6 hours or overnight, to let flavors meld. If serving immediately, allow at least 30 minutes for flavors to settle; note that chilling improves texture and flavor.
Garnish and serve