Potato Salad Recipe

Prepare and cook potatoes

Wash potatoes well and cut into 1 to 1¼-inch chunks (leave skins on for texture). Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Test with a fork — pieces should yield but not fall apart.

Drain potatoes in a colander and let sit 2–3 minutes to steam-dry. Transfer warm potatoes to a large bowl and allow to cool slightly (warm potatoes absorb dressing better).

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon celery seed, and 1 teaspoon freshly ground black pepper until smooth and homogenous. Taste and adjust seasoning — add a pinch more salt or a splash more vinegar if needed.

Prepare mix-ins

While potatoes cook, finely dice 2 celery stalks, thinly slice 3 green onions (white and light green parts), finely dice about 3 tablespoons of dill pickles, chop 2 hard-boiled eggs if using, and chop 2 tablespoons fresh parsley. Set aside.

When potatoes have cooled slightly (still warm but not hot), add the prepared mix-ins to the bowl with potatoes.

Combine components

Pour the dressing over the warm potatoes and mix gently with a spatula or large spoon to coat pieces without mashing them. Fold in the chopped eggs (if using) and most of the parsley, reserving a little for garnish. Taste and adjust salt and pepper. If the salad seems dry, add up to 1–2 tablespoons more mayonnaise or a splash of vinegar to brighten.

Chill and serve

Cover and refrigerate at least 1 hour to allow flavors to meld (potato salad can be served warm but will be more cohesive chilled). Before serving, transfer to a serving bowl, sprinkle with smoked or sweet paprika and remaining parsley, and add additional black pepper or salt to taste.