Potato Salad Recipe

Prep potatoes

Cut potatoes into roughly 1-inch cubes so they cook evenly. Rinse cubes briefly to remove surface starch.

Boil

Place potato cubes in a large pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are tender and easily pierced with a fork, about 10–12 minutes depending on size.

Shock and drain

While potatoes cook, prepare an ice bath (1 cup ice + 4 cups cold water). When potatoes are just tender, immediately drain in a colander and transfer to the ice bath to stop cooking and keep them firm, 2–3 minutes. Drain well and return to the colander to let excess water drip off for 5 minutes.

Whisk dressing

In a medium bowl, combine mayonnaise, Dijon mustard, white wine vinegar, granulated sugar, celery seed, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt. Whisk until smooth and slightly glossy. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar if you prefer brighter acidity.

Prepare add-ins

Chop hard-boiled eggs into roughly 1/2-inch pieces. Finely dice the celery and red onion. Chop the parsley. Measure the sweet pickle relish.

Combine salad

Place the drained potatoes in a large mixing bowl. Add the chopped eggs, diced celery, diced red onion, chopped parsley, and sweet pickle relish. Pour the prepared dressing over the warm (or room-temperature) potatoes. Gently fold with a rubber spatula or spoon to coat, being careful not to break the potatoes. If the potatoes are still hot, allow the mixture to cool to room temperature before covering.

Chill and serve

Transfer potato salad to an airtight container or serving bowl, cover, and chill in the refrigerator at least 1 hour to let flavors meld (2–4 hours is better). Before serving, taste and adjust seasoning. Sprinkle smoked paprika over the top as a garnish and a little additional chopped parsley if desired.