Potato Mac Salad Recipe

Prepare potatoes

Place peeled, cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, about 8–10 minutes. Drain well and spread on a baking sheet to cool slightly and release steam for 10 minutes.

Cook pasta

While potatoes cook, bring a separate pot of salted water to a boil (use the 1 tablespoon kosher salt measured in ingredients section if you prefer one pot; adjust accordingly). Add elbow macaroni and cook until al dente according to package directions, usually 7–9 minutes. Drain and rinse briefly under cold water to stop cooking and cool the pasta; shake off excess water.

Combine drained, slightly warm potatoes and cooled pasta in a large mixing bowl. The potatoes should be warm but not hot so they absorb dressing without falling apart.

In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, Dijon mustard, granulated sugar, celery seed, and 1/2 teaspoon black pepper until smooth and homogenous.

Taste the dressing and adjust acidity or sweetness: add up to 1/2 teaspoon more vinegar for tang, or up to 1/2 teaspoon more sugar for sweetness. The dressing should be slightly tangy and creamy.

Add chopped hard-boiled eggs, diced celery, finely diced red onion, diced pickles, and chopped parsley to the bowl with potatoes and pasta.

Pour the dressing over the potato-mac mixture. Using a large silicone spatula or spoon, gently fold everything together until evenly coated, taking care not to break up the potatoes. If mixture seems dry, add up to 2 tablespoons additional mayonnaise or yogurt, a tablespoon at a time.

Season the assembled salad with the measured 1 teaspoon salt and 1/4 teaspoon black pepper from the Seasoning section. Fold gently and then taste; adjust salt and pepper as needed.

Cover the salad and refrigerate for at least 1 hour, preferably 3–4 hours, to allow flavors to meld. The salad can be made up to 24 hours ahead; if making early, give it a gentle stir and adjust seasoning before serving.

Just before serving, transfer to a serving bowl, sprinkle with paprika and a little extra chopped parsley if desired for color.