Potato Salad Recipe

Prepare potatoes

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

Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–15 minutes depending on size. Test a piece for doneness—there should be no resistance but they should not be falling apart.

While potatoes cook, prepare an ice bath (a bowl with cold water and ice). When potatoes are done, drain them in a colander and immediately transfer to the ice bath for 2–3 minutes to stop cooking and help them hold shape. Drain thoroughly and transfer to a large mixing bowl.

Add the chopped pickles, sliced green onions, diced celery, chopped hard-cooked eggs, and chopped parsley to the bowl with the cooled potatoes.

In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sugar (or honey), remaining 1/2 teaspoon kosher salt, freshly ground black pepper, and celery seed (if using) until smooth and slightly glossy.

Taste and adjust seasoning: add a little more vinegar for brightness, a pinch more sugar if too tangy, or more mustard for bite.

Pour the dressing over the potatoes and vegetables. Gently fold with a rubber spatula or spoon until evenly coated, taking care not to mash the potatoes. Combine until distributed but still chunky.

Cover the bowl and refrigerate for at least 1 hour (ideally 2–4 hours) to let flavors meld. Potato salad can be made up to 24 hours ahead; bring to serving temperature by resting 15–20 minutes at room temperature before serving if chilled.

Before serving, taste and adjust seasoning with additional salt or pepper if needed. Sprinkle paprika over the top for color and an optional extra pinch of chopped parsley.