Potato Salad - Full Pan Recipe

Prep potatoes

Wash and scrub the potatoes. Leave skins on for texture. Cut potatoes into roughly 1-inch cubes so they cook evenly. Measure about 8 cups of cubed potatoes (this is roughly 8–10 medium potatoes).

Cook potatoes

Place potatoes into a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–12 minutes. Do not overcook — they should hold shape.

Drain & dry

Drain potatoes in a colander and return to the warm pot off the heat for 1–2 minutes to allow excess moisture to evaporate. Gently stir once or twice to release steam and prevent turning to mush. Transfer potatoes to a large mixing bowl to cool slightly.

Prep other veg & eggs

While potatoes cook, finely dice celery (2 cups), red onion (1 cup), and sweet dill pickles (1 cup). Hard-cook 6 eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover and let sit 10–12 minutes; cool in an ice bath, peel, and chop coarsely. Chop 1/2 cup fresh parsley. Add the diced vegetables and chopped eggs to the bowl with the cooled potatoes.

Make dressing

In a medium bowl, whisk together 3 cups mayonnaise, 3/4 cup Dijon mustard, 1/4 cup apple cider vinegar, 2 tablespoons granulated sugar, 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon celery seed until smooth and homogeneous. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a splash more vinegar if you prefer brighter acidity.

Combine potatoes and dressing

Pour dressing over the warm (but not hot) potatoes and vegetables. Use a large flexible spatula to fold the dressing through gently so the potato cubes remain intact. Continue folding until everything is evenly coated. The warm potatoes will absorb some dressing and flavors for a creamier result.

Stir in 1/2 cup chopped parsley, reserving 1/4 cup for garnish. Transfer the potato salad into a full catering pan (about 12 x 10 x 2 inches) or an airtight container. Smooth the top with a spatula, dust lightly with 1 teaspoon paprika, and sprinkle the reserved parsley over the top.

Cover and refrigerate at least 2 hours, preferably 4–6 hours, to let flavors meld. For best texture, stir gently once before serving and adjust seasoning with salt and pepper to taste. Keep chilled until pickup/catering delivery.