Miss Dean's Potato Salad Recipe

Prep potatoes

Wash potatoes. If using larger Yukon Gold or red potatoes, cut into roughly 1- to 1½-inch even cubes so they cook uniformly. Leave small potatoes whole or halved. Place potatoes in a large pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon kosher salt.

Cook potatoes

Bring pot to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart, about 12–15 minutes depending on cube size. Start checking at 10 minutes.

Drain and cool

Drain potatoes in a colander and immediately spread them on a sheet pan or return to the pot off heat for 5 minutes to allow steam to escape (this helps them absorb dressing without becoming soggy). Let cool to warm (not hot) — about 15–20 minutes.

Make dressing

While potatoes cool, whisk together 3 cups mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon celery seed, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a medium bowl until smooth and slightly glossy.

Taste and adjust

Taste the dressing and adjust seasoning — add more vinegar for brightness, sugar for balance, or salt/pepper as needed. Remember flavors will mellow once combined with potatoes.

Prepare mix-ins

While dressing and potatoes cool, finely dice 2 celery stalks, ½ cup yellow onion (or use ½ cup chopped scallions), and ½ cup pickles. Chop 4 hard-boiled eggs and 2 tablespoons parsley. Reserve one chopped egg for garnish if desired.

Combine

Place cooled warm potato cubes into a very large mixing bowl. Add the diced celery, onion, pickles, and chopped eggs. Pour the dressing over the potato mixture.

Gently fold

Using a large rubber spatula or wooden spoon, gently fold the dressing into the potatoes until evenly coated, taking care not to mash the potatoes. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.

Chill

Cover the potato salad and refrigerate for at least 2 hours, preferably 4–6 hours or overnight. Chilling allows flavors to meld and the dressing to set.

Serve

Before serving, stir gently, garnish with reserved chopped egg, a sprinkle of smoked paprika, and additional chopped parsley if desired. Adjust final seasoning to taste.