Potato Salad Recipe

Prepare potatoes

Scrub the potatoes and cut into 1-inch (2.5 cm) chunks, leaving the skin on for texture. Place them in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tsp kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 10–15 minutes depending on chunk size.

Drain and cool

Drain potatoes in a colander and let steam-dry for 5 minutes. Transfer to a large bowl and let cool until just warm (not hot), about 10–15 minutes; this helps them absorb dressing without becoming mushy.

Prepare eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover; let sit 10–12 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and chop coarsely. Set aside.

Chop vegetables

While potatoes and eggs cool, finely dice the celery, red onion, and pickles. Chop the dill and slice the scallions thinly. Combine all diced vegetables in a bowl and set aside.

Make the dressing by whisking together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, sugar, 0.5 tsp of the kosher salt (reserve the rest for seasoning later), black pepper, and smoked paprika (if using) in a medium bowl until smooth and homogenous. Taste and adjust acidity or sweetness as desired.

Combine warm potatoes, chopped eggs, and the diced vegetable mixture in the large bowl. Pour the dressing over the mixture and fold gently with a rubber spatula or large spoon until everything is evenly coated. Use gentle strokes to avoid breaking the potatoes into mush.

Taste and adjust seasoning: add the remaining salt (about 1 tsp) and more pepper if needed, and stir in the chopped dill, sliced scallions, and sweet pickle relish if using. If the salad seems dry, add another 1–2 tbs mayonnaise or a splash of vinegar for brightness.

Chill at least 1 hour before serving to let flavors meld. The salad can be made up to 24 hours ahead; give it a gentle stir and adjust seasoning before serving. Garnish with extra chopped dill and a sprinkle of smoked paprika, if desired.