Potato Salad - Half Pan Recipe

Prep potatoes

Wash and scrub the potatoes. Peel if you prefer (Yukon Gold can be left with skins on for texture). Cut potatoes into 3/4- to 1-inch cubes so pieces are uniform and will cook evenly.

Cook potatoes

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart, 10–12 minutes depending on size. Test a piece: the center should be tender.

Drain and cool potatoes

Drain the potatoes in a colander and spread them on a rimmed sheet pan to let steam escape for 8–10 minutes. While still slightly warm, transfer to a large mixing bowl.

Cook eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat, cover, and let sit 10–12 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop coarse. Reserve.

Prepare vegetables

While potatoes cool, finely chop celery, red onion, pickles, parsley (and chives if using). Place in a bowl and set aside.

Make dressing

In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, remaining 1 teaspoon kosher salt, black pepper, and celery seed (if using) until smooth and well combined. Taste and adjust seasoning: add up to 1 more teaspoon salt or a splash more vinegar if you prefer brighter flavor.

Combine salad

Add the chopped vegetables (celery, red onion, pickles, parsley) and chopped eggs to the bowl with warm potatoes. Pour the dressing over the warm potato mixture — warm potatoes absorb flavor better. Gently fold with a rubber spatula to coat all pieces without breaking the potatoes. If mixture seems dry, add up to 1/4 cup additional mayonnaise.

Chill to meld flavors

Cover the bowl and refrigerate for at least 2 hours, preferably 4–6 hours, to allow flavors to meld. For catering, chill overnight for best taste. Stir once before serving, adjusting seasoning if needed.

Garnish and serve

Transfer potato salad to a half-pan (approximately 10 x 12 inch catering half-pan). Smooth the top, sprinkle smoked paprika evenly over the surface, and scatter chopped chives and a few pickle slices for presentation. Keep chilled until pickup. Serve cold or slightly chilled.

Storage: Keep refrigerated at 40°F (4°C) or below. Consume within 3–4 days. Do not leave at room temperature for extended periods when catering.